Ragi Sangati, Gongura Pachadi and Andhra Vankaya Kura

Ingredients

• 250 g Gongura Leaves (One large bunch, stems removed)
• 3 tbsp Sesame Oil (Divided use)
• 10 pcs Dry Red Chillies (Adjust to your spice preference)
• 1 tbsp Coriander Seeds
• 0.25 tsp Fenugreek Seeds
• 8 cloves Garlic (Peeled)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 1 tsp Chana Dal (For tempering)
• 0.25 tsp Asafoetida (For tempering)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.

2. 2

   Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.

3. 3

   Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.

4. 4

   Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.

6. 6

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.