Vankaaya Kura

Vankaaya Kura – Brinjal Cury

 

10 brinjals

2 onions
5 garlic
2 tbsp tamarind paste
1 tsp chili powder
1/3 tsp turmeric powder
1 tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
1 tbsp butter or ghee
1/2 tsp sugar

1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds
oil
salt
coriander leaves (garnish)

 

 

Wash and dry the brinjals. Keep the stalks.
Prepare the stuffing first.

Heat 1 tbsp oil in a pan and add the garlic and onions and fry on medium heat for 5-6 minutes till transparent.

Remove from fire and cool.

Grind to a paste adding little water.
Add the coriander (dhania) powder, cumin (jeera) powder, chili powder, butter or ghee, sugar and salt. Mix well.

Now take each brinjal and cut from the base end and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.

Seperate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals. Repeat the same process for all the brinjal and keep aside for remaining paste.

Now Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.

Add the methi seeds and curry leaves and fry for 2-3 seconds.
Now slowly place each of the stuffed brinjals in the pan and add the remaining paste on top and sprinkle 1/4 cup of water.

Cover and cook for 20-30 minutes on slow heat.

Once the brinjals are three fourth cooked add the tamarind paste and one cup water.

Add Salt to taste.

Cover and cook further for another 15 to 20 minutes or till the brinjals are well cooked and soft to touch.