Jeelakara karam pettina Green Vankaya Recipe: Take 1 tablespoon cumin, 2 garlic cloves, 4 red chillies and a pinch of salt. Pound t a smooth paste in a mortar and pestle. Pick 15 young and firm green brinjals. Remove the stem end and wash. Finely slice brinjals lengthwise . Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add 1 tsp cumin, 1 tsp mustard seeds and few curry leaves and roughly chopped 4 cloves garlic. When they start to turn to gold, add the brinjal pieces. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder. Sprinkle the cumin powder and also turmeric and salt to taste. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.