Vankaya Kura / Brinjal Curry / Eggplant Poriyal

Ingredients

• 1/4 kg Vankayalu / Brinjal / Eggplant
• 1 pinch Turmeric Powder
• 3 sp Chutney Powder / Curry 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
• Curry Leaves
• 4 sp Oil

Instructions

1. Wash, cut vankayalu into small pieces & keep in water.
2. Heat oil in a pan add popu ingredients and fry.
3. When it done add brinjal pieces, curry leaves and stir.
4. Add turmeric powder, salt & mix well.
5. Sprinkle little water & stir, cover and cook until the pieces are soft.
6. Once done add chutney powder and stir well.
7. Cover and cook on low flame for a couple of mins.
8. Remove from flame and transfer into a serving bowl.
9. Vankaya kura is ready to serve, serve with hot rice.