Andhra Vankaya Kura

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.