Vankaya Podi Kura (Spicy Brinjal Curry) Recipe

Cooking Directions

• STEP 1.Roast the brinjals on an open flame until the skin turns black and blistered.
• STEP 2.Remove the skin and mash the roasted brinjals.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions and saute until they turn golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add mashed brinjals, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add tamarind pulp and cook for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add roasted peanuts or cashews for added crunch and flavor.
• Adjust the spice levels according to your taste preference.
• Make sure to use fresh and tender brinjals for the best results.

Storage and Serving

• Vankaya Podi Kura can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.
• Serve hot with rice or roti.