Noona Vankaaya (Stuffed Eggplants)

by Madhavi Karunakaram Guha

INGREDIENTS:
10-12 small tender purple eggplants (vankaaya) 

Stuffing:
3 tbsp grated coconut
2 tbsp peanut powder
2 tbsp chutney podi* (you could make this fresh or purchase from any South Indian store)
1 tsp red chili powder 
1/3 tsp turmeric powder 
1 tsp coriander powder
1 tbsp olive/vegetable oil
1/2 tsp sugar or jaggery (optional)
Salt to taste
1/2 tsp hing (aesophotida)


Garnish/Chonk:
2 dried red chilies
8-10 Kari patta (curry leaves)
Mustard seeds
Olive/vegetable oil

PREPARATION:
Wash and dry the eggplants.
Keep the stalks.


Stuffing:
Mix all the dry ingredients together – grated coconut, peanut powder, chutney podi, red chili powder, turmeric powder, coriander powder, hing, sugar/jaggery, salt. Mix well. 

Add oil and keep mixing.  To achieve the required consistency, add a little water.

Now take each eggplant and cut from the base (opposite side of stem and make a vertical slit towards stem side but not all the way through i.e. slit each eggplant into four sections lengthwise without cutting off the crown. The eggplants are now ready for stuffing and I got to admit, this requires some patience! But it’s going to be worth it.

Separate the eggplant quarters gently and fill the stuffing inside slowly without breaking the eggplants. 

Once you are done stuffing all the eggplants, add 1/2 cup water to the remaining stuffing and keep it aside. 

Heat 1tsp oil in a non-stick pan. Now slowly place each of the stuffed eggplants in the pan. Turn the eggplants slowly so each of the sides is slightly brown.

 Once brown, remove the eggplants and place them in a microwavable dish and keep on the side for a bit. So now it’s time to prepare the garnish.

GARNISHING:
Heat 1 tsp olive/vegetable oil in a tadka khadhai (small pan). Add mustard seeds to the oil. Once the mustard seeds start spluttering, add the kadi patta and red chilies. Now add the remaining stuffing/masala to the kadai and let it cook. Once done, pour over the cooked eggplants.   

Microwave for 10 minutes or till the eggplants are well cooked and soft. Your dish is ready to be eaten. Tastes great with hot rice.


(Preparation time - 45 minutes)

*Recipe for chutney podi

INGREDIENTS:

1 tablespoon chana daal
½ tablespoon dhulli urad (white) daal
½ table spoon dhulli moong (light yellow) daal
1 tablespoon grated coconut
1 small piece (1/2 inch in diameter) seedless imli (tamarind)
1 small piece (1/2 inch in diameter) jaggery
Salt to taste

PREPARATION:

Dry roast all the lentils in a kadai individually so they get done evenly. Then roast the red chilies. Once the dry ingredients have cooled down, put them in a blender, add the remaining ingredients and grind till it turns into a coarse powder.  Taste at your own risk! This is hot stuff, so make sure you add some oil or ghee before gulping down a spoonful. Besides being a delicious ingredient for this vankaaya dish, chutney podi goes well with idlis, dosas and many other south-Indian dishes. If you store in an airtight container, it will stay fresh for a month.