Nune Vankaya

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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