Ennegayi | Bharwa Baingan

Wash and cut the eggplants in x-shape without slicing all the way through.

Keep them in the water while you prepare the masala.

Dry roast chana dal, urad dal, fenugreek seeds, cumin seeds, coriander seeds, peanut and sesame seeds until aromat.

Add coconut, chillies and curry leaves, roast until golden brown and let that cool down completely.

Grind roasted ingredients along with tamarind paste, turmeric powder, jaggery, asafoetida, salt and 1 onion. (Add water if needed).

Stuff this masala into the slit eggplants.

Heat oil in a pan, add mustard seeds and let it splutter, then add few curry leaves and onion fry for a minute.

Place stuffed eggplants. Cook the eggplants on all sides.
Add the remaining masala and some water (Adjust the salt if needed).

Cover and cook till eggplants are done turning over every 2 to 3 minutes.