Jonna Rotte, Tomato Pappu and Andhra Vankaya Kura

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 4 pcs Tomato (Medium, ripe, and chopped)
• 1 pcs Onion (Medium, chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1 tsp Tamarind Paste (Optional, for extra tanginess)
• 3 cup Water (For pressure cooking)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 cloves Garlic (Lightly crushed)
• 2 pcs Dried Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal and Tomatoes

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 20-30 minutes is optional but helps in faster cooking.
   • In a 3-liter pressure cooker, combine the rinsed dal, chopped tomatoes, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
   • Pour in 3 cups of water and give it a good stir.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Season the Cooked Dal

   • Allow the pressure to release naturally from the cooker. This ensures the dal is cooked perfectly.
   • Open the lid and add salt and tamarind paste (if using).
   • Using a whisk or a traditional wooden masher (pappu gutti), gently mash the dal mixture to a creamy, semi-smooth consistency. Some texture is desirable.
   • If the dal seems too thick, add 1/2 to 1 cup of hot water to reach a thick but pourable consistency. Place the cooker back on the stove and let it simmer for 5 minutes for the flavors to meld.
3. 3

Ingredients

• 500 g small vankaya (about 10-12 small eggplants)
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 2 tbsp dried coconut (grated)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds (for masala)
• 5 pcs dried red chilies (adjust to spice preference)
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 10 pcs curry leaves
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger-garlic paste
• 2 pcs green chili (slit lengthwise)
• 0.5 tsp turmeric powder
• 2 pcs tomatoes (medium, finely chopped or pureed)
• 1 tbsp tamarind pulp (extracted from a small lime-sized ball)
• 1 tsp jaggery (grated or powdered)
• 1.5 tsp salt
• 1.5 cup water
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the eggplants. Wash the eggplants and pat them dry. Trim the very end of the stems but keep them on. Make a criss-cross slit from the bottom, going about three-quarters of the way up. Place the slit eggplants in a bowl of salted water for 15 minutes to prevent them from browning.

2. 2

   Make the masala powder. In a dry pan over low-medium heat, roast the peanuts for 2-3 minutes until they are lightly colored and aromatic. Add coriander seeds, sesame seeds, and dried red chilies. Roast for 1 more minute until the sesame seeds start to pop. Add the grated dried coconut and roast for 30 seconds, being careful not to burn it. Remove from heat and let the mixture cool completely. Grind everything into a fine powder using a spice grinder or blender.

3. 3

   Prepare the curry base. Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add mustard seeds and let them splutter. Add urad dal and curry leaves and sauté for 30 seconds until the dal turns light golden. Add the chopped onions and cook until they turn soft and golden brown, about 5-7 minutes. Add the ginger-garlic paste and slit green chilies. Sauté for one minute until the raw smell disappears.

4. 4

   Cook the curry. Add the turmeric powder and chopped tomatoes. Cook for 5-6 minutes, until the tomatoes soften and oil begins to separate from the masala. Stir in the ground masala powder and salt. Mix well and cook for 2 minutes. Drain the eggplants from the water and add them to the pan. Gently toss to coat them with the masala without breaking them. Add the tamarind pulp, jaggery, and 1.5 cups of water. Stir gently to combine everything.

5. 5

   Simmer and finish. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the eggplants are tender and cooked through. Stir gently once or twice in between to prevent sticking at the bottom. Once cooked, the gravy will have thickened. Garnish with chopped coriander leaves.