Stuffed Egg plant Curry (Badanekayi Ennegayi)

Ingrdeients

8 or 10 small egg plants or 2 chinese egg plants (badane kayi)
6 to 8  less spicy green chillies (hasi menasu)
3 to4 small onions (erulli)

For stuffing
1 small onion (erulli)
1/2 cup fresh or frozen shredded coconut
1/3 cup roasted gram powder or daliya powder (hurigadle hittu)
1/3 cup roasted peanut powder (hurida shenga beejada pudi)

1 tsp turmeric powder (arishina)

5 to 6 tsp red chillie powder (kharada pudi)
2 tsp curry powder (sambar pudi)
1 to 2 tsp tamarind paste or liquid (hunise hulli)
3 to 4 tsp oil (enne)
2 tsp brown sugar or lemon size jaggery (bella)
Salt to taste

Seasoning
1/2 tbsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1/2 onion chopped (erulli)
1 pinch of asafetida (ingu)

Method


Take egg plants, onions and green chillies wash and slit them in the middle. put it aside. For stuffing chopped onion, shredded coconut, roasted gram powder, roasted peanuts powder, turmeric powder, chillie powder, curry powder, tamarind paste, brown sugar or
jaggery (bella), oil and salt(if requires add little water)mix it well. Then stuff into slit vegetables.Place vegetables in the pressure cooker pan. Make  seasoning from above mentioned seasoning ingredients and pour on the vegetables. cook until 1 whistle. Take off from the stove,then let it cool. Replace vegetables to the pot or pan if requires add little water, bring it to boil then turn off the stove. Add coriander and mix it well. Stuffed egg plant curry is ready to eat.
It goes well with Roti, Chapathi and Rice, Dosa too.
Serving size; 6 to 8