vankaya fry::

Ingredients:

1/4 kg purple brinjals, cut into quarters

1 large onion chopped

big pinch turmeric pwd

1 tsp coriander pwd

1/4 tsp cumin pwd

1 tsp red chilli pwd

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

10-12 curry leaves

Make a paste:

6-7 garlic cloves

small ginger piece

1 1/4 tbsps grated fresh coconut

1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.
2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.
4 Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura).
5 Adjust salt and serve with hot rice.