Vankaya Fry

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Recipe

Ingredients

250 grams	small brinjals (eggplants)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	urad dal
1 teaspoon	chana dal
2 tablespoons	peanuts
2 tablespoons	curry leaves
2 tablespoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	salt
1 tablespoon	tamarind pulp
1 tablespoon	jaggery
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash the brinjals and make a cross slit on each, keeping the stem intact.
2. 2 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, urad dal, chana dal, and peanuts.
3. 3 Fry the mixture until the dals turn golden brown.
4. 4 Add curry leaves and sauté for a few seconds.
5. 5 Add the brinjals to the pan and stir gently to coat them with the spices.
6. 6 Sprinkle red chili powder, turmeric powder, and salt over the brinjals and mix well.
7. 7 Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally, until the brinjals are tender.
8. 8 Add tamarind pulp and jaggery, and mix well. Cook for another 5 minutes until the flavors are well combined.
9. 9 Garnish with fresh coriander leaves before serving.