Ivy Gourd Brinjal Curry / Dondakaya Vankaya Kura

                                   
Ingredients :

• 1/4 kg Ivy Gourd / Tindora
• 1/4 kg Brinjal / Eggplant
• 1 pinch Turmeric Powder
• 2 sp Chutney Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Method :

• Wash and cut dondakayalu into lengthwise pieces.
• Wash & cut vankayalu into small pieces in water & keep aside.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When it done add curry leaves, chopped dondakayalu and stir.
• Sprinkle little water & stir, cover and cook until the pieces are soft.
• Add chopped brinjal, salt, turmeric powder and stir well. 
• Cover and cook on low flame, keep stirring in middle.
• When the curry is done add chutney powder & stir well.
• Cook for couple of mins with cover and mix well.
• Remove from flame and transfer into a serving bowl.
• Vankaya & dondakaya kura is ready to serve, serve with hot white rice.