Vankaya/Eggplant/Brinjal can be cooked in so many different ways. The texture of the eggplant is so adaptable to the spices we put in. I absolutely love experimenting with eggplant and this is one of those experiments that turned out really well and everyone enjoyed the curry.
It goes well with rice or roti and takes 20 minutes cook the curry. So, a good one for lunch boxes or when you are in a hurry.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Small Eggplant/Vankaya: 500 gms
Curry leaves: 1 sprig
Til/Nuvvulu/Sesame seeds: 2 teaspoons
Senaga karam: 3 teaspoons
Red chili powder: 1/2 teaspoon
Turmeric: 1/4 teaspoon
Salt to taste
Oil : 2 tablespoons
Dry roast the sesame seeds in a pan for 1-2 minutes until they are golden and powder them.
Cut the eggplants in circles and put them in a bowl with water and salt. Until use.
Heat oil in a pan, add curry leaves and as they splatter, add the drained eggplant pieces. Add some turmeric and salt and fry for 7-8 minutes until the pieces are cooked. Add all the listed spices, mix well. Cook for 2 minutes and turn off the stove.
Serve hot with roti or rice.