Tindora Brinjal Curry Recipe / Dondakaya Vankaya Kura / Brinjal Ivy Gourd Porial

Ingredients

• 1/4 kg Ivy Gourd/Tindora/Dondakayalu
• 2 no Brinjal/Eggplant
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 sp grated Fresh Coconut
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash and cut dondakayalu into lengthwise pieces and cook them enough salt and turmeric powder. In the mean time wash and cut brinjal into small pieces and keep aside.

2. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, chopped brinjal, salt for brinjal and turmeric powder. Stir well and cook with cover until the pieces are soft, keep stirring in middle.
3. Once the eggplant is soft add cooked tindora and stir. Then add in grated coconut, red chilli powder and mix very well. Continue to cook for a couple of mins with cover on low flame.
4. After that remove from flame and transfer into a serving bowl. Now Vankaya dondakaya kura is ready to serve, serve with hot white rice.