Vankaya Kura | Eggplant/Brinjal Curry

A simple eggplant curry, which is made in many households & which is also one of my comfort foods. It’s a sauté of brinjals with a combo of coconut, ginger & green chilis. 

Ingredients

3 Cups of sliced Indian eggplant

½ Cup chopped coconut

5 Green chilis

¼ cup chopped ginger

1 Tsp mustard

1 Tsp jeera

1 Tsp channa dal

1 Tsp urad dal

1Tbs curry leaves

1 Tbs oil

Salt

Heat pan with oil. Add mustard, jeera, channa, urad dal & curry leaves. Once the mustard starts jumping around add the sliced eggplant to pan. Sauté veggie for few seconds & closes it with a lid.

Meanwhile grind coconut, green chili & ginger. Once the eggplant cooked well add salt & and the grind mixture to pan. Sauté curry for 2mins before you switch off heat.

Serve it with rice along with a dollop of ghee.

Note:

1. Keep the sliced eggplant in water. It stops them from turning to brown.

2. You don’t have to add any water while grinding.

Check my other Blogging Marathon friends here.