(simple yet tasty, good for bachelors too)
Eggplants - 350 g (long thin Indian or Chinese variety, wash, cut into 1 inch round and cut again, to 4 pieces, soak these in salted warm water, until needed)
Oil - 3 tbsp
Curry leaves - sprig
Onion - 1 large (chopped finely)
Garlic - 5 no. (crush it in garlic crusher)
Chopped tomato tin - 3/4 tin
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
MTR Rasam powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Coriander leaves - handful (chopped)
1) Heat oil in medium kadai (my small red one, this tip for me only :-)), once hot on medium-low add curry leaves, once fried add chopped onions, stir, cover and cook for 5 mins.
2) After 5 mins add crushed garlic, stir and add eggplants with out water (wash again to remove bitter stuff) stir, on top of it put chilli powder, turmeric, cumin powder and rasam powder with out stirring cover and cook for 5 mins,.
3) Stir now and add chopped tomatoes stir gently cover for 5 mins, once tomatoes looks mushy add salt to taste, mix gently and reduce flame to simmer cover and cook 5 mins more.
4) Lastly add chopped coriander leaves, cover and cook away for 5 more mins or until oil floats little. switch off once everything looks cooked, keep the lid on for 15 mins and Serve.
Serve with Rice or Roti and ghee.
1) For Vankaya Pappu:
If you got left over curry, do Dal with it . Take 1/2 cup toor dal (wash it well) put in cooker bowl add 1 and 1/4 cup water, pressure cook it until soft. once finished add it to curry bowl with little bit of water and bring to boil once and switch off.
2) For Vankaya Egg Kura:
Boil 2 eggs. remove the shells once boiled and put gatlu all around lightly, add it to curry along with little tamarind soaked water bring to boil and simmer for 10 mins.
Eggplant or Vankaya good for this dish is:
© 2011 by Rajani Rayudu