Vankaya veppudu /Eggplant masala
- 1/2 kg Egg plant cut into big pieces
- 2 tbsp Oil
- Curry leaves
- 1 tsp Sugar
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- Tamarind a small gooseberry size
To roast and grind
- 1 tsp Cumin seeds
- 2 tbsp Sesame seeds
- 6 Red chillies
- 4 Garlic cloves
In a kadai dry roast all the given ingredients till nice aroma comes. Let it cool.
Add the tamarind and little water to it, grind to a paste.
In a kadai heat oil, add the sliced egg plants, sugar and little salt. Mix well and let it cook for 5 mins.
Add the masala powders and saute for 2 mins.
Now add the grinded masala and mix it well. Cook it for another 5 mins.
Add curry leaves.
Serve with rice or chapathi.