firstly, to prepare khanavali style masala powder, dry roast 2 tbsp peanut until it turns crunchy.

add 2 tbsp gurellu, 2 tbsp dry coconut, 1 tsp cumin and 2 tsp coriander seeds.

roast on low flame until the spices turn aroamtic.

cool completely, and transfer to mixer jar.

add 6 cloves garlic, 5 chilli, 2 inch ginger and 1 cup coriander.

grind to coarse powder without adding water. keep aside.

to prepare the curry, heat ¼ cup oil in a large kadai.

add 1 tsp mustard, 1 tsp cumin and pinch hing. splutter the tempering.

add 1 onion, few curry leaves and saute until the onion softens.

further add 3 brinjal, ½ tsp turmeric and ½ tsp salt. saute for 2 minutes, until the spices are well coated.

cover and simmer for 5 minutes, or until the brinjal are half cooked.

now add 1 tomato, ½ cup water and mix gently.

cover and continue to simmer for 5 minutes or until the brinjal and tomato softens.

further add prepared masala powder, 1 tsp jaggery and ½ tsp salt. mix gently making sure everything is well combined.

add in 1 cup water and adjust the consistency.

cover and boil for 5 minutes or until all the flavours are well absorbed.

finally, add ½ tsp garam masala and mix well. enjoy khanavali style badanekayi palya with roti or chapathi.