Noone Vankaya or Nuna Vankaya recipe:
3 tbsp oil
1 sprig curry leaves
1 pound small brinjals / eggplant
1 medium onion , sliced lengthwise.
1/4 cup tamarind juice
1/2 tsp mustard seeds
1 tsp crushed Jaggery
1 tbps chopped cilantro
For stuffing
1 tsp oil
1 tsp Cumin seeds
2 tsp Coriander seeds
3 tbps sesame seeds
3 tbps Groundnuts
3 tbps Groundnuts
3 tbps grated Coconut
8 Red Chillies
4 cloves of Garlic
salt to taste.
4 cloves of Garlic
salt to taste.
Method:
1. Heat the oil in a pan and roast cumin, coriander ,groundnuts, seasame seeds and red chillies.
2. Transfer it to a cool plate\bowl and let it cool.
3. Grind the roasted mixture along with coconut, garlic to a fine powder. Do not add water.The mixture should be dry.
4. Transfer the mixture to a cup.
5. Slit the eggplants into 4 , from the round end to about 3/4 the way up so as to retain the stalk.
6. Stuff the powder in between the eggplant and gently press.
7. In a pressure cooker heat oil and add mustard seeds and curry leaves.
8. Fry onions till they are 1/2 done.
9. Add Stuffed eggplants and fry them till they start turning golden brown. Make sure you roll around the eggplant so that it cooks evenly.
10. Add the remaining or left over stuffing powder (if you have any).
11. Add tamarind juice and cook for about for 3 minutes.
12. Add about 1 cup water and close the cooker lid.
13. Wait for 1 whistle and switch off the stove.
14. Once the cooker cools down and the steam has escaped, remove the lid , add jaggery and stir.
15. Garnish with cilantro.
16. Serve hot with rice or chapati or any rotti .
Note:
1.You can use coriander and cumin powder in place of Coriander and cumin seeds.
2.Make sure you don't of lot of water content before you pressure cook or your eggplants might end up mashy.
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