Vankaya Batani Kura with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Brinjal: Cut the brinjal into 1-inch cubes and immediately place them in a large bowl of water with a teaspoon of salt. This prevents them from browning and turning bitter. Set aside.

2. 2

   Temper the Spices (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, and chana dal. Sauté for about 1-2 minutes until the dals turn a light golden brown and become aromatic. Finally, add the hing and curry leaves, and sauté for another 30 seconds.

3. 3

   Sauté Aromatics: Add the finely chopped onion and slit green chillies to the pan. Cook for 4-5 minutes, stirring occasionally, until the onions are soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

4. 4

   Build the Masala Base: Stir in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides. Add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook for one minute, allowing the spices to bloom.

5. 5

   Cook the Vegetables: Drain the brinjal cubes thoroughly and add them to the pan along with the green peas (if using frozen, no need to thaw). Gently stir to coat the vegetables with the masala. Sauté for 3-4 minutes, allowing the brinjal to soften slightly.

6. 6

   Simmer the Curry: Pour in 1.5 cups of water, add the tamarind pulp and salt. Stir everything to combine. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the brinjal is tender and cooked through but still holds its shape. Stir once or twice in between to prevent sticking.

7. 7

   Finish and Garnish: If using, stir in the grated coconut and cook for an additional 2 minutes. Check for seasoning and adjust salt or tamarind if needed. Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.