Nune Vankaya

This is my mom's favorite recipe called nune vankaya. She is now 85 years old and this recipe has been coming over generations.

Ingredients:

Batch1

• Small fresh brinjals ½ kg (10 to 12)
• Onion 1 big cut into pieces

Batch 2

• Channa dal 3 spoons
• Urad dal         1 spoon
• Daniya 1 spoon
• Dry red chillies         8 to10 (adjust according to preference)

Batch 3

• Til powder 3 spoons
• Tamarind         40 gms make into juice
• Turmeric powder  pinch
• Salt to taste
• Curry leaves 10
• Oil         2 to 3 tbsp

How to prepare

1. Take a pan and add 1 /4 spoon of oil and fry the batch 2 items till the mixture turns brown.
2. Make it into soft powder and keep aside.
3. Wash brinjals and cut the stem leaving a little bit to the brinjal. It looks nice to see the brinjals with little stem after they are cooked.
4. Separate  brinjals like petals with small knife with narrow gap and put it in water immediately to avoid turning into black.
5. Take wide deep pan , heat 2 to 3 spoons oil for popu and add musterd seeds and channa dal.
6. After channa dal turns brown add turmeric powder ,tamarind juice, chopped onion, powder made from batch 2, salt, jaggery powder,turmeric powder and curry leaves.
7. Cook them for 20 minutes on a medium heat till they soften and the gravy becomes thick.

Serve this dish with toordal (mudda pappu), ghee and garama garam rice.

Note
It should be cooked in separate vessel. It is not tasty when pressure cooked.