Nuvvula Vankaya

Method

1. 1

   Prepare brinjal: Wash 8-10 small round vankaya (brinjals). Make a cross-cut from the base keeping the stem intact.

2. 2

   Make sesame-peanut stuffing: Dry roast 4 tbsp sesame seeds (nuvvulu) and 3 tbsp peanuts separately until golden. Cool. Grind together with 3 dried red chillies, 4 garlic cloves, 1 tsp coriander powder, a pinch of tamarind and salt to a thick coarse paste.

3. 3

   Stuff brinjals: Fill each brinjal's cross-cut generously with the sesame-peanut paste. Press firmly.

4. 4

   Heat oil: Heat 4 tbsp oil in a wide pan.

5. 5

   Fry stuffed brinjals: Place stuffed brinjals carefully in the pan. Fry on medium heat 5-6 minutes turning gently until lightly golden.

6. 6

   Cover and cook: Add 3 tbsp water. Cover and cook on low heat 12-15 minutes until brinjals are very soft.

7. 7

   Cook uncovered: Remove lid and cook on medium heat 4-5 minutes until the sesame stuffing forms a caramelised coating.

8. 8

   Make final tarka: Heat 1 tbsp oil. Add 1 tsp mustard seeds and curry leaves. Pour over the brinjals.

9. 9

   Toss gently: Coat each brinjal with the tempering.

10. 10

    Serve: Adjust salt. Nuvvula vankaya has a rich, nutty sesame flavour. Serve with steamed rice and dal.