వంకాయ ముద్ద కూర: Vankaaya mudda kura- Eggplant curry

Preparation time: 10 mins.
Cooking time: 15 mins
(serves 3 people)

Ingredients

1 big onoin/vullipaya
4 vankayalu/eggplants(long)
2 inches ginger/allam
3 green chillies/pachhimirapakayalu
1/4 tsp turmeric/pasupu
salt to taste

Thirgamatha/popu/seasoning
1/2 tsp avalu/mustardseeds
2tbsp senagapappu/chanadal
1tbsp minapappu/uraddal
1 tbsp oil /Manju

Preparation/Thayaruchyu vidhanam
1. Chop the eggplants into small pieces and put them in water.
2. Make a paste of ginger and chilly or chop them into tiny pieces.
3. Heat oil in a pan and add all the tadka ingredients.
4. Add chopped onions and fry till light brown, then add eggplant pieces.
5. Add salt and turmeric. Cover with lid and let it cook for 5 mins.
6. Add ginger-chilly paste and let it cook until eggplant becomes soft.

This curry goes with rice and roti.

Variations: You can add kura podi/cury powder instead of ginger-chilly paste to try a different taste.