Vankaya pullagura (eggplant curry)

Ingredients

• Eggplants/Brinjal - 6, medium sized, quartered
• Onion - 1, medium sized, roughly chopped
• Tomatoes - 2, medium sized, roughly chopped
• Green Chillies - 10, roughly chopped
• Garlic - 4 cloves
• Turmeric powder - a large pinch
• Tamarind - small lemon sized ball
• Salt - As per taste

For the Tempering:

• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Urad dal/bengal gram - 1/4 teaspoon
• Curry leaves - few
• Oil - 1 teaspoon

You may like

Italian eggplant gratin parmigiana

Preparation

• Add the quartered eggplants, chopped tomatoes, onion, green chillies, turmeric powder, tamarind to a pressure cooker along with 2-3 cups of water and cook for 2-3 whistles or just until the vegetables get cooked.
• Add the salt, slightly mash the boiled ingredients using a masher or the back of a spatula.
• Heat oil in a small pan, add mustard seeds, after they splutter, add cumin seeds, bengal gram and curry leaves, fry for 45 seconds and turn off the heat.
• Add the tempering to the pressure cooker and let the curry simmer for 5-10 minutes.
• Enjoy the vankaya pullagura with steamed rice or rotis.