Vankaya Aloo Ulliporaka koora - Eggplant Potato Spring Onion Curry

 4 Brinjal/eggplant/vankaya, wash and cut into 1/2 inch pieces and put them in salt water
2 small size potatoes, peel, wash and cut into 1/2 inch cubes
1 bunch spring onion - peel, wash and chop into small pieces
1 small size onion - chopped finely
 1 medium sized tomoto - chopped finely
4 green chillies, slit length-wise
chopped coriander leaves - 2 tbsp
5 curry leaves 
2 garlic pods, chop finely
1 inch ginger, chop finely
1 tbsp red chilli powder
1/4 tbsp turmeric
salt as per taste

1. In a pan add oil and when it is hot, add curry leaves, green chillies, spring onion and onions and fry till onions are translucent
2. Add turmeric, finely chopped garlic and ginger and salt and fry for 2 more min
3. Add eggplant pieces and potatoes and fry for 5 more minutes
4. Now add tomatoes and cook till tomatoes are soft. Now add 1/4 cup of water and let the curry cook till eggplant and potatoes turn soft.
5. Now add chilli powder to the curry and mix well and cook for 5 min on low heat. Switch off the heat
6. Garnish with coriander leaves

Goes well with hot white rice or roti

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