Badanekayi Ennegayi

Ingredients:
4 small round shaped Brinjal / Badanekayi / Eggplant
1 medium sized Onion
1/2 cup grated Coconut
Small grape sized Tamarind
4 tsp peanuts / groundnuts/ Shenga
1 tsp Sesame seeds / Ellu
1 tsp Coriander seeds / Kottambari kaalu
1/4 tsp Cumin seeds / Jeera
3-4 Red Chillies
1 tsp Vangibath powder / Sambar powder
2 flakes of Garlic
Pinch of Turmeric powder
Salt to taste
3-4 tsp Oil

Recipe:
Add tamarind, 2 tsp water in a bowl and smash it. Chop the onion into small pieces as shown in the picture below and keep it aside. Remove the outer cover of garlic flakes, smash it properly and put it in a pan. Add red chillies, sesame seeds, coriander seeds, cumin seeds, peanuts, vangibath powder, 1 tsp oil and fry them for about 4-5 mins. Grind grated coconut, salt, tamarind water and fried masala into smooth thick paste by adding sufficient amount of water. Make 4 slits on the brinjals keeping the stems intact. Stuff the brinjals with the ground masala as shown in the picture below. Add 2-3 tsp oil in a thick bottomed vessel / pan. Add finely chopped onions, turmeric powder and fry them until onions turn golden in color. Add stuffed brinjals and remaining ground masala. Fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering the lid. It goes well with chapathis / rottis.

Chapathi

Ingredients:
2 cups Wheat flour / Godhi hudi
Salt to taste
Oil / Ghee

Recipe:
Add wheat flour, salt and 2 tsp hot oil/ghee in a vessel.

Mix well and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Dip the ball in wheat flour.

Roll this dipped ball to a thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi.
Serve hot along with any palya / sambar / rajma masala / channa masala / badanekai ennegayi. The above mentioned ingredients will serve 8-10 chapathis.