The Badanekai Yennegai is a very popular slow-cooked vegetarian curry recipe from the south. To make this delicious and tangy recipe, firstly dry roast the peanuts, til, cinnamon, cloves, red chillies, jeers and coriander seeds and grind them with salt, jaggery, tamarind, onion, and coconut to make a coarse paste.
Next, slit the eggplants lengthwise and stuff them with the ground masala. Keep a little aside for the gravy. Next, heat oil in a pan, temper with curry leaves, hing, mustard seeds before adding onions and sautéing them for a minute. Next, put the stuffed brinjal slowly into the pan and cook for 5 minutes, flipping them so that they are done from all sides.
Add the remaining masala and some water to add spice to the curry, and sauté and cook until the eggplants are well cooked. Serve with rice.