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Thursday, October 8, 2009

Vankaya - Bangaladumpa Koora / Eggplant With Potatoes

Brinjal / Eggplant is often called the 'King of the vegetables' in India. Back in our home state, Andhra where it is called 'vankaya' (Telugu), it is one of the lovingly cherished, native vegetables. It's presence is a must during all the celebrations including wedding feasts. There are zillions of recipes using eggplants on the web and each family probably has umpteen number of their own favorites. Our family too have a considerable amount of recipes involving these beauties. I have posted earlier a handful of eggplant recipes including the traditional 'Sivangi Pulusu' & some 'Chutneys'. I still need to cover many dishes which are commonly prepared at my Mother's and at the rest of the Gandlurs' kitchens. Today's recipe is a simple preparation where eggplants are paired with another commonly found veggie, the 'Great' potato. Both bring their flavors to the dish making it extra special. For variation, try substituting koora podi or vangibhath powder for chili powder. For this koora/subzi you need the following ingredients: 6 brinjals/eggplants (I have used the smaller, purple variety. Substitute the green colored ones or even the slender ones) 2 medium sized potatoes Salt 1 tsp Chili Powder - 1 - 1&1/2 tsp depending upon the heat preferred For tadka /popu: 2 Tbsp oil, 1 tsp each of chanadal, mustard seeds, cumin seeds, 1/4 tsp turmeric powder and a few curry leaves The 'How' part: Cut the green stalks before chopping eggplants. I usually don't cut the eggplants into cubes since they shrink after cooking and almost would be a mush. I like eggplants holding their shape after they are done. I therefore prefer to cut them lengthwise into two halves. Then go again lengthwise into thin slices. I do the same with peeled potatoes and cut into long slices. Put the cut vegetables in individual bowls filled with water until use. Heat oil in a saute pan and add the chanadal and mustard seeds. When mustard seeds start to pop and the dal start to turn reddish, add the remaining tadka ingredients and saute for a few seconds. Add the potato slices and salt to the pan and mix well. Cover the pan and cook for about 10 minutes on low flame. Then in go the eggplant slices sans water. Continue to keep the pan covered on low flame till the eggplants are done. Then add the chili powder and mix well. Taste and adjust the salt and chili powder quantities if needed. Let the eggplant - potato mixture cook for a minute and then turn off the stove. Comments

11 comments:

prasu said...

Lovely click dear.........the cuury is looking yummy...yumm

Sukanya Ramkumar said...

Lovely curry recipe. Looks so mouth watering. YUM!

Happy cook said...

That is a beautiful and delicous dish. Looks so yumm.

mona said...

Lovely click, and simple yummy dish, makes me hungry!

Sonu said...

Nice picture! Eggplant-potato combo is always welcome. :)

Prathibha said...

Simple n yummy curry...nice combo with rice.

Sushma Mallya said...

lovely pic,seems tasty...will surely try this one...U got a lovely blog suma,,keep it going

Priya said...

Such a delicious combo, for the tapioca sweet balls, u can for two r three days in fridge...hope this helps..

DEESHA said...

I love anything that has eggplants .. this is soo yumm

Divya Vikram said...

This is a great click! eggplant and potato combo sounds yummy!

prasu said...

dear.........I would like to share an award with you...pls. collect it from my blog.