Stuffed Brinjal Curry Popularly known as Yenne badanekayi

Ingredients

6 Brinjals, preferably tender one with less seeds, for good taste
2 Finely chopped onions
1 Finely chopped tomato
2 Red chillies
2 Small pieces of Cinnamon (Chakke)
1 pod of cardamom seed (Elakki/Eillaichi)
1 clove (lavanga)
1/4 Tsp sesame(Yellu)  
12 Groundnuts 
3 Tsp grated fresh coconut
2 pieces of tamarind as per your taste
1 Tsp Garam masala
2 Tsp Red chilly powder
4 Garlic cloves
4 Small pieces of ginger
3 Tsp Finely chopped coriander leaves
4 Curry leaves
1/2 Tsp mustard seeds
1 Tsp cumin seeds
4 Tsp oil
1 Tsp Jagger
salt as per taste
Pinch of turmeric and Hing.

Method

1) Our first step is to prepare the yummy and spicy paste which we would stuff in the brinjal, For that          take a frying pan  heat it in low flame, once heated dry roast 1/2 tsp cumin seeds,Cinnamon (Chakke),cardamom seed (Elakki),clove (lavanga),sesame(Yellu) ,Groundnuts one by one till you get nice smell,   remove it from the pan and keep it apart,then pour 1/2 tsp oil and fry onions,chopped tomatoes,grated coconut,ginger,Garlic cloves and finally add chilly powder and Garam   masala  till the raw smell is gone, and allow it to cool( Note: Fry all this under low flame)
2) Mean while cut the brinjals in such a way that it should have four parts in one brinjal(don't cut till the end, leave it along with the stem) so that you can stuff the paste in  between the cut portion
3) After it cools grind it into fine paste by adding salt, tamarind and jaggery as per your taste and fill the stuff into the brinjals and press the brinjal by holding it   in between your palm and fingers, so that the paste is tightened.

4) Take a deep frying pan , pour 3 Tsp of oil in it, once heated put mustard seeds,Curry leaves, Red chillies and hing , then place the stuffed birnjals in the pan , close the lid and allow it to simmer in low flame for 2 Min's.
5) Now pour 2 cups of water and the remaining paste on top of the brinjal, close the lid and cook for 20 Min's.
6) Turn of the flame, Garnish with coriander leaves and serve hot.
7)Best served with, jowar rotti, chapathi and rice.

Difficulty      :-      Difficult
Complexity  :-      complex
Dish Style    :-     South  Indian (North Karnataka)
Diet             :-      Rich Healthy food