Eggplant and Ginger Curry / Vankaya Allam karam Koora

 

Eggplant / Brinjal / Aubergine has a special place in Andhra Cuisine. There are many varieties of Curries are made with this vegetable.

Brinjal and Ginger Curry is my mom's favorite. She makes it quite often.  This curry needs very few ingredients and can be made easily  in large quantities, because it is quick and easy to make. There is another variety It is a bit spicy, so my kids didn't like it much. 

Ingredients

8 medium Brinjal (preferably green brinjal)

1 inch Ginger

3-4 Green Chillies

1 teaspoon Salt

1 1/2 teaspoon Bengal Gram

1/2 teaspoon Black Gram

1/4 teaspoon Cumin Seeds

1/4 teaspoon Mustard

3 teaspoon Oil

1. Green Brinjal is not available here in SA so used purple ones. Cut and Soak Brinjal in water for 15 mins., and discard this water .This process is to remove bitterness of Brinjal. Boil these pieces till they become soft.

2. Scrape the skin and chop ginger . Grind it along with green chillies. Add a teaspoon of water, bring the paste together and make a smooth paste.

3. Heat a pan with oil, add bengal gram, black gram, Cumin Seeds and mustard. When the lentils / dals turn golden brown. Take brinjal pieces from water, add to pan. Mix them all.Stir it once in 5 mins. Add ginger - chilli paste and salt. Cook it till all water evaporates. 

4. Serve it with rice and any dal.