Take the chickpeaflour/besan/senagapindi into a small mixing bowl. Add red chilli powder,turmeric powder, salt and cumin seeds into the same bowl.Mix up everything thoroughly and set aside.
Now take the brinjal / eggplants, wash them and wipe clean them.Cut the edges on one side, and slit them into 4 parts only on the same side.
Using a small spoon fill in each brinjal/eggplant/vankaya with the flour mix which we kept aside. If the flour mix is leftover then keep it for later use.
Now take a frying pan that is suitable to fit all the stuffed eggplants.Pour the 4 tablespoons of oil in the pan, and heat it on stove top under medium flame.
Gently drop in the stuffed eggplants (which we kept aside) into the pan.Sprinkle 2-3 tablespoons of water onto the brinjal and close the pan with lid. Let the brinjal cook and soften.
After 3-4 mins open the lid and turn each one onto the other side, close the pan again.3 more mins later, check if the they are softened perfectly. If so, add the leftover flour mix onto the cooked eggplants and gently turn them to other side.
Switch the flame off and garnish the curry with chopped coriander. Transfer into a serving bowl. Done!!
Please see the MAIN POST for step wise pics & RECIPE TIPS!