Brinjal / Eggplant / Vankaya Curry

                                             

vankaya kuraIngredients :

  • 1/4 kg Vankayalu / Brinjal
  • 1 pinch Turmeric powder
  • 2 sp Chutney powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • 3 sp Oil
  • Curry leaves

 Preparation :

  • Wash and cut brinjal into small pieces & keeep aside.
  • Always preserve the cut brinjal in water & add a pinch of salt.
  • Heat oil in a fry pan add popu ingredients and fry for 2mins.
  • When they splutter add curry leaves & vankaya mukkalu, and stir well.
  • Add turmeric powder, salt and sprinkle little water and mix well.
  • Cook on medium flame with lid. Keep checking in between.
  • The brinjal should become tender add chutney powder & stir well.
  • All the curry well coated with the powder, continue to cook on low flame with cover.
  • After 1min turn off heat & transfer into a serving bowl.
  • Vankaya Kura is ready to serve. Serve with white rice.

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