NOONI VANKKAAYA (OILY BRINJAL CURRY)

RECIPE:

Ingr:

Medium sized brinjals         10
Onion                                     2
Tomatoes                              4
Garlic cloves                         6
Coconut                                1/2
Tamarind                               lemon size
Red whole chillies                6-8
Coriander seeds                   2 tsp
Channa daal                          4 tsp
Urad dal                                 2 tsp
Pepper                                   1 tsp
Methi seeds/Fenugreek       1 tsp
Cumin                                    1tsp
Cumin pd                               1 tsp
Fennel/saunf pd                    1 tsp
Chilli pd                                 1 
Coriander pd                         3 tsp
Turmeric pd                          1/2 tsp
Hing/Asafoetida                    1/4 tsp
Mustard seeds                      1/2 tsp
Jaggery                                 1/2 tsp
Sesame Oil                            4 tbsp
Curry leaves                         2 sprigs
Coriander leaves                  1 sprig
Salt to taste

Method:

1. Cut brinjal into flowerets, base towards stem but not all way through. (as shown above) 
2. Put them in water to avoid browning.
3. Chop onions, tomatoes, garlic to cubes and keep aside.
4. Soak tamarind in hot water and extract the pulp.
5. Roast chana dal, urad dal, cumin, pepper,methi,coriander seeds, red chillies to golden brown.
6. Powder them coarsely as shown and keep aside.
7. Grind coconut to fine paste.
8. Heat oil in a thick pan.
9. Put in mustard seeds, urad dal,hing,curry leaves.
10. Add onions and garlic fry till light pink.
11. Add tomatoes and cook till mushy.
12. Now add the brinjals and toss them around for a few mts.
13. Put salt, turmeric,chilli & coriander pd . Pour hot water .
14. Simmer for 10 mts. Add tamarind pulp and jaggery.
15. Sprinkle freshly ground daal and spices.
16. Add cumin pd, fennel pd and cook for 5 more mts.
17. Add ground coconut paste, ; Stir the curry well for 2 mts.
18. Remove from heat and sprinkle coriander leaves. 
19. Serve hot with rice or chappati.

Note:
Prep work takes 6-8 mts. Cooking time is 25 mts.
To save time, I cut the veggies and start cooking; roasting and grinding the spices, making coconut paste, extracting tamarind pulp etc. i do in the meantime (the curry is simmering away)

Using of sesame oil is the trademark of this dish.

(This curry can be made rich by adding cashew and lots of oil and cooking in coconut milk; this version is for a regular mealtime dish)