EnneBadanekai Palya / Bagara Baingan Curry

Ingredients:
cinnamon stick: 1
Brinjals: 8
Cloves: 3-4
Cardamom: 3
Cumin seeds: 1tbs
Mustard seeds: 1tbs
Urad dal: 1tbs
Coriander powder: 1tbsp
Cumin powder: 1tbs
Dry coconut powder: 2tbs
Ginger: 2 crushed
Garlic: Grated 1/2tbs
Red chilli powder: 2tbs
Roasted groundnut powder: 4tbs
Oil: for seasoning
Onion: 1 whole sliced into long pieces
Sesame seeds: 2tbs(optional)
Tamarind juice: As per ur taste
Jaggery: Grated 2tbs
Water: 3 cup


Method:

• Grind roasted ground nuts, seasame seeds n coconut powder n make a fine paste n keep it aside.
• Note: You can even add the clove, cardamom n cinnamon sticks to grind, its optional.
• Heat 5 tbs oil in a thick bottom pan, saute clove, cardamom, cinnamon sticks n roast them for a min.
• Now add mustard seeds, cumin seeds, urad dal n when they start to splatter add onions.
• When onions turn light brown add crushed garlic, grated ginger, turmeric n salt n mix them good.
• Add cumin powder, coriander powder n the groundnut paste n cook for about 15 min. Add tamarind paste ,and jaggery and cook till oil ozzes out. 
• 3.In the mean time remove the stem part of the brinjals n slit them in plus shape n don't cut till the end. Fry them seperately in oil of 2-3 tbs,  fry slowly, stir them occasionally till they are fully softened. 
• Once they are softened add them to the cooking gravy n mix slowly n cook them for last 5 min by covering. 

Serve it with any Indian breads n it goes best with Jolada rotti n curd rice.