VANKAYA INGUVA KARAM/ EGG PLANT CURRY

Vankaya inguva karam / Egg plant curry,is one of the South Indian traditional recipe,which does not contain either garlic or onion and is a sathvik food item which goes well with south indian families..It can also be prepared as stuffed brinjal / egg plant curry,by stuffing the spicy curry paste in to the brinjals cut into 4 halves with the ends intact..You can make it when you get bored with onion or garlic..or on festive days.

Ingredients:

Egg plant - 1/2 Kg
Oil - 3 Tbspns for curry
Salt - To taste
Egg Plant - Either made in to pieces or cut into 4 halves for stuffing with the end of the brinjal intact..

Curry paste:

Oil 1 tsp for frying
Urad Dal - 2 Handfulls
Methi seeds - 1 t spn
Red Chillies - 5 or 6(To your spice level)
Jeera - 1 t spn
Hing powder - 1/2 tspn

Method:

Place a pan on the stove and add 1 tsp oil
(or u can even dry roast them)then fry urad dal, methi seeds, red chilles, jeera.
At last add hing before 1 minute you switch off the stove.
Make paste of all the above ingredients by adding some water.
Take a pan add the oil to it.
Add egg plant pieces(or add stuffed brinjals), grinded paste, salt, half cup of water and close the lid.
Adjust water to consistency. Keep stirring in the middle so that it will not be burnt.
Switch off the stove when done.
You can eat this curry with the rice and roti.

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