Preparation Method

• Without discarding the stem slit the brinjals.
• Dry roast cinnamon, peppercorn, cumin seed and coriander seed.
• Grind together the fried spices, eight pods of garlic, grated coconut, turmeric powder, chilli powder, tamarind and salt.
• Stuff the brinjals with masala.
• Chop the tomatoes.
• Dice the shallots finely.
• Heat a pan with Idhayam sesame oil.
• Saute shallots, tomatoes, curry leaves and rest of the garlic.
• Flip the stuffed brinjals and close with a lid.
• Stir often.
• When the brinjal is done and the masala thickens and coats the brinjal remove from fire.
• Heat a mini pan with a teaspoon of Idhayam sesame oil.
• Temper mustard, urad dhal, chana dhal and pour it over the noone vankaya.
• Serve hot.