Enne Badnekai (Ajjis Brinjal palya)

Small baby brinjals- Purple ones- 8 nos

To Grind
Onions- 3
Kus Kus (poppy seeds)- 3  tbls
Tamarind pulp- 2 teaspoons
Fennel Seeds (saunf)- 1/2 teaspoon (optional)
Jaggery (Powdered)- 1 table spoon
Vangibath/Bisibele Bath Powder- 1-2 tablespoon
Chilli powder- 1 tea spoon (according to your taste)
Turmeric powder- 1/4 tea spoon
Salt to taste.

Grind all the ingredients and keep aside.
Slit the brinjals into 4 keeping the head and stalk intact.
Now fill up the brinjals with the ground ingredients. If there is extra gravy just keep it aside.
Heat about 4 table spoon of oil (preferably in a non stick pan).
Once the oil is heated, add the stuffed brinjals in the pan and shallow fry them in sim flame stirring them occasionally ensuring nothing is burnt. Note: Cover with lid while frying.
Once they are nicely fried (color turns to light purple to light brown and the brinjals become nice and soft)- this would take about 10-15 mins.
Add the left over gravy with little more tamarind juice and let it fry till the gravy thickens. Fry for about 5 mins in medium flame.

Have it with hot rice or rotis!