Vankaya or brinjal curry (eggplant) is a very versatile vegetable. You can prepare curry, use it in sambar and even make pachadi(brinjal chutney) out of it. We find a lot of different brinjals in market today. For this recipe, I specifically use the green brinjal (not the violet/black ones).
This brinjal curry is a simple recipe that uses a podi or spice powder that I prepare in bulk and store. A little tamarind juice is used so that the spice powder coats well to the brinjal. Also, the tamarind gives a slight tangy or sour taste that is needed for this recipe.
You can check my easy rice recipes for lunch box –
Preparation time: 15 mins
Cooking time: 15 mins
For the Podi
Chana dal or Senaga pappu – 4 tbsp
Urad dal or Minappapu – 2 tbsp
Coriander seeds or Dhaniyalu – 2 tbsp
Cumin seeds or Jeera – 2 tsp
Fenugreek seeds or Menthulu – 1 tsp
Dry Red Chili – 8
Oil – 1 tbsp
Brinjal or Vankaya – 3 large (cut into long pieces)
Tamarind juice – 3-4 tbsp
Asafoetida/Hing – ½ tsp
Salt – to taste
Oil – 1 tbsp
Procedure for podi:
- Dry roast the chana dal till it starts changing color.
- Add the remaining ingredients under ‘for the podi’ and fry till they leave a lovely aroma and turn into light golden color.
- Remove from heat and let them cool completely.
- First blend the dry red chili into a smooth powder.
- Add the remaining mixture and blend into a coarse consistency. There should be pieces of dal left.
- Store in air tight jar at room temperature. This stays good upto a month.
Procedure for curry:
- Heat 1 tbsp oil in a pan and add the brinjal pieces.
- Add the required salt and cover with lid.
- Fry till the brinjal becomes soft but make sure that it doesn’t become mushy.
- Now add the tamarind juice and let the brinjal fry till the tamarind is soaked by the vegetable.
- Once the brinjal absorbs the tamarind juice and becomes dry, add the prepared podi and hing.
- Cover with lid and let it simmer for about 5 mins.
- Stir well and serve hot.
This brinjal curry is easy to make once you have the spice mixture (podi) ready. This can be served with dal, rice or sambar.