This recipe has so few spices but is bursting with flavor. If you ask me, this is the best way to eat eggplant. Ingredients Eggplant- 2 medium, whole Half a medium red onion, finely chopped Fresh/frozen grated coconut-1/3 cup Yogurt- 1 cup Water - 1 cup Salt- per taste Tempering: 3/4 tsp mustard 1/2 tsp cumin seed 7-8 curry leaves 2-4 dried red chili such as byadagi Pinch of asofetida 1 tbsp extra virgin coconut oil 5 fenugreek seeds Method Poke holes all over the eggplant with a fork. Start with roasting the eggplant on open flame by turning it periodically to cook evenly. My mom roasts it on the stove top until it is entirely cooked, but I'm not exactly known for my patience. So i just do 5 mins of stove top time for each until just charred on the surface and then stick it in the oven at 400 F for 20-30 mins. To check for doneness, either stick a fork in the eggplant (flesh should offer no resistance) or they should look like deflated footballs with wrinkly skin. Skin should easily slide off, so peel them. Mash them with a fork and keep aside. Heat the oil in a thick pan. When shimmery, add the mustard and wait until all have popped. Add the cumin and Turn off the flame. Now, working quickly, add the curry leaves and red chili. When they smell fragrant, add the asofetida and then the fenugreek (fenugreek burns quickly so add them at the end when the oil begins to cool down). In the meanwhile, blend the coconut with about 2/3 cups of water until smooth. Add this to the tempering and dump in the mashed eggplant, yogurt and the remaining water. Throw in the chopped raw onion. Season with salt and stir well. Serve with freshly steamed rice and your fav side
@zales, I don't eat badanekayi but tried this anyways. It was awesome! Thanks for sharing. @Archanaanchan, found what I was looking for
