Ennai Badane kai ( Brinjal in Gravy)

Ennai Badane kai is a typical North Karnataka side dish which goes well with the famous another North Karnataka speciality which is Jhola  Roti.
However one can have it with Rice, Biriyani, Parantha and Roti, as it goes well with them too.
It is made by using small size Brinjal which is slit in the middle into 4. Now we can use any color Brinjal, white, violet, or green it doesn't matter, for it would taste the same.
However, white colored small Brinjals are very rarely available, sometimes only in speciality stores like Namdhari. it is always very soft inside with no seeds, and with no insects too. It almost feels and tastes like butter.
This time I happened to get white Brinjal, and I decided to make Ennai Badnekai with it.

Here are the ingredients:
1. Brinjal small size any color about 6/7
2. oil about 1tsp. some curry leaves
3. Turmeric powder 1 tsp.
4. small piece of tamarind soaked in water

For the masala :
grated Coconut, about 3 tbls
Cashew nuts about 4/5 (optional)
Ground nuts(dry roasted) 4 tblsps
coriander (dry) about 2 tsps.
Jeera about 1 tsp.
Cinnamon, 1 inch piece, 3 cloves
1 small onion
2 medium size tomatoes
a few cloves of Garlic
4/5 pepper corns
1/2 inch piece of fresh ginger
2 small cardamom
3 tsps of oil fr frying the ground masala.

 To add later:
1 tsp of Garam masala
some fresh chopped coriander leaves
 a few curry leaves
a tsp of fresh grated coconut ( just for decoration)

 Method:

First slit the brinjals into 4 just half way
Heat 1 tsp of oil in a non stick pan
add just a tiny bit of salt and turmeric powder and a few curry leaves
 add the whole slit Brinjals, and fry them keeping the heat in simmer, and close it with a lid
 keep stirring occasionally, within few minutes they would be crisp on top and be cooked from the inside. Take them out and keep them aside.
Now for the masalas:
 grind all the masala items together in the mixer grinder, to a fine paste, adding just a little bit of water if needed.
 Next heat the remaining oil in the same pan in which you fried the Brinjals

Add the ground masalas to it and fry till the raw smell vanishes
 Now add the tamarind water to this paste, add 2 small cups of water, to it.
 Add the salt to taste and 1 tsp of Red chilly powder, and the Brinjals
Let everything come to a boil, reduce the heat to simmer, covering it again with a lid.
 Keep stirring once in a while, add water according to the need of the dish which should be thick and a little of a pouring consistency, like a typical gravy.

Once everything is nicely blended and cooked add the final ingredients, that is the Garam masala, and keep the it covered for about a few seconds, then take it out and pour it into a serving dish.

 Decorate it with freshly chopped coriander leaves, coconut and curry leaves.
 Serve it with  Jhola Roti, Plain Rice, Biriyani, Parantha, or Plain Phulkas.
 You can also make a raw vegetable salad with Onion, Tomatoes, Cucumber and Carrots.

I have mentioned very little oil, whereas it is made with lots of oil, that is why the name "Ennai / oily Badane kai)
Enjoy!