Brinjal / Eggplant / Vankaya Curry

                                             

Ingredients :

• 1/4 kg Vankayalu / Brinjal
• 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
• 3 sp Oil
• Curry leaves

 Preparation :

• Wash and cut brinjal into small pieces & keeep aside.
• Always preserve the cut brinjal in water & add a pinch of salt.
• Heat oil in a fry pan add popu ingredients and fry for 2mins.
• When they splutter add curry leaves & vankaya mukkalu, and stir well.
• Add turmeric powder, salt and sprinkle little water and mix well.
• Cook on medium flame with lid. Keep checking in between.
• The brinjal should become tender add chutney powder & stir well.
• All the curry well coated with the powder, continue to cook on low flame with cover.
• After 1min turn off heat & transfer into a serving bowl.
• Vankaya Kura is ready to serve. Serve with white rice.