Basically, this is a south Indian preparation done in the Godavari districts of Andhra Pradesh. Tender brinjals are stuffed with rich roasted spices like fenugreek seeds, red chilies, peanuts, coriander seeds, chana dal, urad dal, cumin seeds, sesame seeds and garlic. After the stuffing, they are roasted and mixed in tempered curd gravy. Masala baingan with curd combination eaten with rice
- In a pan, dry roast some red chilies, peanuts, coriander seeds and chana dal. Roast this on a low to medium flame until the ingredients are nicely colored and to get a nice aroma.
- Add urad dal, fenugreek seeds, cumin seeds, sesame seeds and few garlic cloves. Dry roast these ingredients too until they are all evenly colored.
- Transfer these ingredients to a plate, cool and blend to make a fine powder. Shift the powder in a plate. Add salt, water, and very little, mix and make to form a dough.
- Take small sized eggplants with the stalk, cut them half into four quarters and stuff little masala dough and press the brinjal. Stuff all the eggplants in the same way and keep aside.
- Arrange the eggplants on a hot pan, drizzle oil over and cook it over a low flame. Cover the pan with a lid and allow cooking for few minutes. Later turn them carefully on the other side and cook again for few minutes.
- For the curd tempering, take oil in a pan and when it gets hot, add mustard seeds, when they splutter, add 2-3 springs curry leaves and sliced onions.
- Add a little salt, turmeric powder, and green chilies. Fry the onions until they are slightly browned.
- Add coriander leaves, mix and switch off the flame.
- Add salt to the beaten yogurt, mix well and pour it into the tempering.
Serve with rice.