Simple & Quick Subzis ~ Vankaya Muddha Koora

Vankaya = Eggplant / Brinjal in Telugu

I feel that eggplants and potatoes are two vegetables in Indian cuisine that can be prepared with myriad variations, each one being equally delectable. Eggplants particularly happen to be a favored one in a traditional Andhra kitchen and this recipe follows that style of cooking. Eggplants are cooked almost but not mushy (hence the name muddha) and then the flavorful besan goes in. From prep work to finish, it took me less than 15 minutes for this subzi and an apt one to appear in this series of 'simple and quick subzis'.

Ingredients for 2 servings:

• 1 big eggplant - about 2 cups chopped cubes
• 2 -3 Tbsp Besan / Senaga pindi
• Salt and chili powder to taste
• For tadka: 3 -4 Tbsp oil, 1 tsp each mustard seeds, chana dal and urad dal, few curry leaves, 1/4 tsp turmeric powder

The cooking part:
Heat oil in a sauté pan and add the chana dal, urad dal and mustard seeds. When mustard seeds start to pop and the dals start to turn reddish, add the curry leaves, turmeric powder and the eggplant cubes. Cook on low flame till the eggplants turn just tender, keeping the lid covered. Then add the besan, chili powder and salt to the cooked eggplant and mix well. Taste and adjust their quantities if needed. Cook a few minutes more till the raw smell of besan disappears. If the mixture appears too dry, a little oil can be added. Turn off the stove.

Source: Veggie Platter