Badanekai Palya / Eggplant Curry

North Karnataka specialty dish that goes well with Jowar Roti. The curry is based on peanut gravy and spices.
Preparation Time	10 Minutes
Cooking Time	25-30 Minutes
Serves	3-4 People
Ingredients	Egg Plant Onion Curry Leaves Tamarind Chilli Powder Jaggery Salt	6 Small 1 Medium A Few A Tsp. To Taste To Taste To Taste
Masalas To Grind	Urad Dal Chana Dal Coriander Seeds Clove Cinnamon Peanut Desiccated Coconut	1 Tsp. 1 Tsp. ½ Tsp. 2 A small Piece 1 Tbsp. 2 Tsp.
Seasoning	Mustard Oil	1 Tsp. 1 Tbsp.
Method 1.        Dice onion and eggplant separately to desired sizes. 2.       In a small pan, add all the above masalas (other than dessicated coconut) and fry them on a medium flame till you get a nice aroma. Add desiccated coconut just before switching off the stove. The coconut should not be over roasted. 3.       Once it cools down, grind into a smooth paste. 4.       Heat oil in a pan, season with mustard, add onion and sauté for 3-4 minutes. 5.       Now add Egg plant and cover the pan and let it cook till the egg plants are done (Usually 8-10 minutes). 6.       Now add tamarind, salt and jaggery. Let it cook for a minute or so. 7.       Add the ground masala and red chilli powder. 8.       Add curry leaves. Let it cook for 6-7 minutes. 9.       Adjust the consistency of the gravy by adding water. 10.    Cook for another 2-3 minutes. 11.     Eggplant Curry is ready. Serve with Jowar Roti or even Chapati.