Petitchef

Vankaya pullagura (eggplant curry)

Main Dish
3 servings
15 min
15 min
Very Easy

Ingredients

3

For the Tempering:

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.

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