Vankaya pudeena karam koora

 

 Ingredients

1.Egg plants/Aubergine - 1/2 pound(wash and cut into quarters)

2.Onion - 1

3.Salt - to taste

4.Turmeric powder - 1/4tsp

5.Oil - 3tsp

6.Mustar seeds - 1/2tsp

7.Jeera - 1/2tsp

8.Chana dhal - 1tsp

To make into coarse paste

1.Mint leaves - fist ful

2.Green chillies - 4-5

3.Jeera - 1/2tsp

4.Garlic - 3cloves

 

Method

1.In a flat bottom pan,heat oil.Add mustard seeds,once it splutters add jeera,chana dhal.Add onions and saute till the gets cooked.

2.Add chopped egg plants,salt,turmeric powder and mix well.Saute in medium hi flame for 4-5mts by stirring in betwen.

3.Grind mint leaves,green chillies,jeera and garlic into coarse paste.

4.Mix this to the egg plant mixture and sauteanother 2mts and turn off the flame.

5.Serve as a side dish to the rice.

Gutti Vankaya

Ingredients

1.Brinjal - 10(make slits and keep the stalk intact )

2.Onion - 2big(roughly chopped)

3.Red chilli powder - 2tsp

4.Coriander powder - 1/2tsp

5.Cumin powder - 1/4tsp

6.Salt - to taste 

7.Garlic - 6 cloves

8.Jaggery (powdered) - 2tbsp

9.Sesame seeds - 1tsp

10.Tamarind paste - 1tbsp

11.Ghee - 2tsp

12.Oil - 2tbsp+1tbsp 

13.Turmeric powder - 1/4tsp

Method

1.Heat  2tbsp oil and fry onion for 5-6mts.Blend the onion,garlic,sesame seeds into paste.
2.To the onion paste add jaggery,salt,coriander powder,cumin powder,red chilli powder,turmeric powder,ghee and mix well.
3.Slit the eggplants with out the the stalk separate.Stuff 1tbsp filling to the egg plants and keep aside.
4.Heat oil in a pan.Add stuffed egg plants,remaining onion paste and cook in high flame for 2mts.Reduce flame to medium and cook for  3-4mts by covering the lid.
5.Add tamarind paste and 1/4 cup water to the brinjal and cook in medium until the brinjal gets cooked.Turn the flame to high and cook till the gravy gets thickened or till you get desired consistency.
6.Serve with sambar as a side dish with rice.