Vankaya bendakaya pullagura(eggplant okra curry)

Ingredients

• Eggplant - 4 medium sized
• Ladies fingers/okra - 10 medium sized
• Onion - 1 small sized
• Tomato - 1 large sized
• Green Chillies - 8-10
• Garlic - 2 large cloves
• Turmeric Powder - 1/4 tsp
• Tamarind - a small lemon size
• Salt - As Per Taste
• Chopped Cilantro/Coriander Leaves - 1 tbsp
• Oil - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/4 tsp
• Urad Dal/Bengal Gram - 1/2 tsp
• 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 with hot rice and a dollop of ghee or with rotis.