Vankaya bendakaya pullagura(eggplant okra curry)

Ingredients

• Eggplant - 4 medium sized, washed and roughly chopped
• Ladies fingers/okra - 10 medium sized, washed and cut into medium sized pieces
• Onion - 1 small sized, roughly chopped
• Tomato - 1 large sized, roughly chopped
• Green Chillies - 8-10, roughly chopped(adjust according to spice levels)
• Garlic - 2 large cloves
• Turmeric Powder - 1/4 teaspoon
• Tamarind - a small lemon size
• Salt - As Per Taste
• Chopped Cilantro/Coriander Leaves - 1 tablespoon (optional)

For the Tempering:

• Oil - 1 tablepsoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds -1/4 teaspoon
• Urad Dal/Bengal Gram - 1/2 teaspoon
• Curry Leaves - 6

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Preparation

• In a pressure cooker add the chopped eggplant, okra, onions, tomatoes, chillies, turmeric powder, whole garlic cloves, tamarind and salt. Add 2 cups of water.
• Pressure cook till the veggies become soft. Using a masher, mash the contents in the pressure cooker. Adjust salt.
• In a small pan heat oil and add the mustard seeds, cumin seeds and bengal gram, once the seeds start spluttering add the curry leaves and mix well, after 30 seconds, take off heat and add it to the pressure cooker.
• Mix well, add the chopped cilantro and let the curry simmer on low fire for few minutes.
• Serve the vankaya bendakaya pullagura(Eggplant Okra curry) with hot rice and a dollop of ghee(clarified butter) or with rotis.