Petitchef

Vankaya bendakaya pullagura(eggplant okra curry)

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
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

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.





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