Vankaya Gasagasala Kura

Ingredients:

1/4 kg purple brinjals, wash and slice

1 1/2 tbsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

pinch of roasted methi/fenugreek/menthi pwd

pinch of roasted cumin pwd

3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste

1 1/2 tbsps jaggery or sugar (adjust)

very small lemon sized tamarind, extract pulp

salt to taste

Method

Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.

In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.

Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.

Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.

Serve with rice or roti.