Movva Vankaya (Peanut & Sesame Stuffed Eggplants)

Stuffing - In a pan, slightly roast 2 tbsp of Peanuts, 2 tbsp of Sesame Seeds, 1 tbsp of Coriander Seeds, ½ tsp of Cumin Seeds, 3 Cloves, 1" Cinnamon, 1 Cardamom, ¼ tsp of Fenugreek Seeds and grind to powder. Heat 2 tsp of Oil and saute 2 chopped Onions, 1 tsp Ginger Garlic Paste till light brown and grind to paste with little water. Combine the ground powder, paste, 1¼ tsp of Red Chilli Powder, Salt to taste and Water as needed.

Brinjals - Wash and clean ¼ kg of purple/white Brinjals (10-12). Slit + quarter with stalk intact. Place the stuffing inside the + and keep aside.

Curry - Add 2 tbsp of Oil in a pan, splutter ½ tsp of Mustard Seeds, 3 crushed Garlic cloves and few Curry Leaves tossing them for few seconds. Place the stuffed brinjals in the oil and cook on medium high heat for 2 minutes. Add the leftover stuffing and cover cook on medium low heat for 15 minutes. Check and Stir in between to ensure the brinjals don’t burn or stick to the pan. Add 1 tbsp of Tamarind Extract along with 2 cups of water and ¼ tbsp of Jaggery. Bring to a boil, reduce heat and cover cook over low heat for 15-18 minutes. Remove lid and cook for another few minutes till a gravy consistency is achieved.

Serve hot with rice or rotis.