Nune Vankay

INGREDIENTS:

Brinjals - 4 (small size)

Oil - 1/4 cup
Water - 1/4 cup

For masala:

Set 1:

Coriander seeds - 3 tbsp
Methi seeds - 1 tbsp
Cumin seeds - 1 tbsp
Chana dal - 1 tbsp
Sesame seeds - 4 tb.sp
Shredded Coconut - 1/2 cup
Red Chillies - 2
Tamarind - small ball size

Set 2:

Garlic - 4 cloves
Onion - 1 (big size)
Coriander leaves - small bunch
Turmeric Powder - a pinch
Salt as per taste
Jaggery - 2 or 3 (small pieces)
Curry Leaves

Method:

1. Cut the brinjals lengthwise and make 2 slits like across, but leave the stalks intact. Put them immediately in salt water.
2. Take 2 tb.sp of oil in a pan, heat and add all the Set 1 ingredients to it.
3. Then grind the fried Set1 ingredients into a smooth paste by adding Set 2 to it.
4. Stuff some of this paste into each slit of the brinjals.
5. Heat remaining oil in a vessel, season with mustard, cumin seeds and curry leaves, wait to splutter and slide the brinjals into the vessel slowly.
6. Then add remaining paste to it along with water and jaggery.
7. Cover the vessel and cook on medium heat till the brinjals are tender to touch.

Goes well with Rice or Chapathi.