Vankaya with Jeelakarra Karam

Jeelakarra Karam Ingredients:

Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.

Method:

1. Grind to smooth without adding water.

Curry Ingredients:

green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped

Method:

1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.