Vankaya Bangaladumpa Koora

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When cooked tender, eggplant develops rich flavor. There are many variations in cooking this vegetable. Eggplant is considered king of vegetables. Eggplants must be thoroughly washed and cooked to avoid allergies if any. Combining potatoes with eggplants makes mouth-watering and tasty. I personally love brinjals a.k.a. eggplants a.k.a. aubergine cooked in any delicious way and with combination of potatoes makes so yummy dish. This was a request from "M" to make vankaya curry. So combined the colors of both yellow and purple with flavors of potatoes and brinjals.



Ingredients
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! Eggplants                         4 long (sliced and soaked in salted water)
! Potatoes                           4 medium (diced into cubes)
! Tomato                             1 (chopped)
! Onion                                 1 medium (chopped)
! Green Chillies                 4 (slitted lengthwise)
! Dry Red Chilli                 1 (broken)
! Ginger                                small piece ( grated to 2 tsps.)
! Curry Leaves                  few
! Salt                                     to taste
! Turmeric Powder         1/4 tsp.
! Asofoetida                       1/2 tsp.
! Red Chilli Powder         3 tsps.
! Cashewnuts                     4 tbsps.
! Chana Dal                         3 tbsps.
! Urad Dal                           2 tbsps.
! Mustard Seeds               1 tsp.
! Cumin Seeds                   2 tsps.
! Oil                                        1 tbsp.

Method
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• Heat oil in a pan and add cashewnuts, chana dal, urad dal and let turn golden.Once the dals turn nice golden add mustard seeds, cumin seeds, broken dry red chilli and curry leaves.When the mustard seeds splatter, add green chillies, grated ginger and asofoetida and sautee well.
• Add chopped onions and once they turn transparent, add in tomatoes. Once the tomatoes become tender, add salt, turmeric powder.
• Now add diced potatoes and cook on low - medium flame covered till 3/4 done. At this point add eggplant pieces and toss it. Cover and cook again for 15 - 20 mins. on low - medium flame till eggplant gets tender. Stir in between to avoid burning and to combine all the ingredients well.
• Once they are tender, add red chilli powder and cook for 8 mins. covered. Switch off and serve.
• Serve hot Vankaya Bangaladumpa Koora / Eggplant with Potato Curry with choice of rice, chapati or phulka.

To watch the video please click on the following clip
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