In our home,this curry is known as Daddy’s Vankaya Koora. This is for several reasons. First, he makes a mean version of this Koora. Second, he loves it. Third, none of us can quite replicate the taste. 🙂
I absolutely love it because this Vankaya Koora is absolutely simple yet delicious, and goes justas well with rotis as it does with rice. It is particularly delicious as a side-dish for Daddojanam.
- Thin, long, purple Vankaya, Baingan or Aubergine – 1/2 kg
- Onion – 2 medium
- Mustard Seeds – 1 tsp
- Chana Dal or Split Bengal Gram – 1 tbsp
- Red Chilli Powder – 1 tsp
- Turmeric Powder – 1/8 tsp
- Curry Leaves – 8 to 10
- Oil – 3 tbsp
- Salt to Taste
- Dissolve 1/2 tsp of salt in 1 litre of water.
- Cut the aubergines into 1/2″ pieces and put them in the salt water.
- Peel and ice the onion into 1/2″ pieces.
- In a wok or a kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the chana dal and fry till it is golden brown.
- Add the curry leaves and fry for a minute.
- Add the onion pieces and fry till the onion is transparent.
- Drain the water completely from the Aubergine pieces and add them to the oil.
- Cook covered while stirring occasionally till the Aubergine pieces are cooked.
- Turn off the heat.
- Add the turmeric, red chilli powder, and salt.
- Mix well.
- Serve warm with rotis or rice.
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