Badanekai Yennegai / Brinjal Curry

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Brinjals	4 small size	Round variety, slit into four halves keeping the stem intact
Turmeric	A pinch
Salt	To taste
Coconut	1 cup	Desiccated
Sambar powder	3 tsp
Coriander leaves	2-3 tsp	Chopped
Jaggery	1 tsp
Tomato	1 medium
Oil	1 cup
Jeera	1 tsp
Mustard seeds	1 tsp
Curry leaves	1 sprig

Method:

Take a kadai and add 1/2 cup oil. Once hot add jeera and mustard seeds. Once they start spluttering, add curry leaves. Now add the slit brinjals, a pinch of turmeric and a pinch of salt. Mix well taking care not to break the brinjals. Cover and cook till soft.

Blend coconut, coriander, sambar powder and tomato in a grinder. Add this mixture to the cooked brinjals. Add jaggery and salt. Mix well without breaking the brinjals. Add the remaining oil and stir. Cover and bring it to a boil.

Serve hot with rice, rotis or chapatis.