Nuna Vankaya(Tilakama’s)
Nuna Vankaya
Brinjal Gravy Curry, speciality of south India. A delica.cy of Andhra Pradesh
Ingredients
- 1/4 kg Brinjals
- 11/2 tbsp sesame seeds
- 2 tbsp Corriander Seeds
- 3 tbsp Dessicated coconut
- 1 Onion big
- 8 cloves Garlic
- 3/4 tsp Salt
- 11/2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 1 Tamarind (lemon Sized)
- 6 tbsp Oil
Instructions
-
First fry the seasame and corriander seedsput aside fry the onion too then grind all the above fried ingredients along with coconut and garlic cloves you can also add the tamarind and grind but the tamarind should be fried a bit to soften it or you can use tamarind juice seperately.
-
Clean the brinjals and slit them into four parts only on the top to form a cup for stuffing the masala. Now stuff the slit brinjals with the ground masala.
-
Take a pan add oil add the tempering( 1/4tsp mustard, 1/2 tsp cummin,1tsp each of channa and urad dal and 7 curry leaves) when they start spluttering add the stuffed brinjals and fry for 10 to 15 mts on low flame.
-
Then add 1/2 glass water. If you have not added the tamarind to the masala then add the tamarind juice now. No need of adding water if you are adding tamarind juice. cook till the brinjals are soft and nicely cooked. you will see the oil on the top and the gravy turns a little brown now switch off and garnish with corriander leaves and serve hot with rice or chappatis.
-
You should definitely try this dish most tasty finger licking curry.
