Ingredients

• 4 - brinjals (small size)
• 3 tbsp - coriander seeds
• 1 tbsp - methi seeds
• 1 tbsp - cumin seeds
• 1 tbsp - channa dal
• 4 tbsp - sesame seeds
• 1/2 cup - shredded coconut
• 2 - red chillies
• Tamarind - A small ball
• 4 cloves - garlic
• 1 - onion (big size)
• Coriander leaves - A small bunch
• Turmeric powder - A pinch
• Salt as per taste
• 2-3 - small pieces of jaggery
• Curry leaves
• 1/4 cup - water
• Oil - 1/4 cup

How to Make Nune Vankaya

• Cut the brinjals lengthwise and make 2 slits, but leave the stalks intact. Put them immediately in salt water.
• Heat 2 tbsps of oil in a pan and add coriander, methi, cumin seeds, channa dal, sesame seeds, shredded coconut, red chillies and tamarind.
• Fry till the raw smell of the coriander seeds goes.
• Then grind them to a smooth paste along with garlic, onion, coriander leaves, turmeric, and salt.
• Stuff some of this paste into each slit of the brinjals.
• Heat remaining oil in a vessel, season with mustard, cumin seeds and curry leaves.
• Wait for it to splutter and slide the brinjals into the vessel slowly.
• Then add remaining paste to it along with water and jaggery.
• Cover the vessel and cook on medium heat till the brinjals are tender to touch.