Vankaya in telugu means brinjal ot eggplant. Vankaya tomato is a specialty from Andhra Pradesh. In this recipe, brinjal is cooked in tomato curry, so it has spicy and tangy flavour.
Preparation time: 10 mins
Cooking time: 15-20 mins
- 4 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal (yellow split peas)
- 2 red chilies
- Few curry leaves
- 2 garlic pods (crush them little bit)
- 1/2 onion (thinly sliced)
- 2 tomatoes (chopped)
- 1 1/2 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1/4th tsp turmeric powder
- 2 medium size brinjals (cut them in to 2″ size pieces)
Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.
Now add urad dal, chana dal, red chilies, curry leaves and fry them for a minute.
Add onion and garlic, fry them until the onions becomes transparent.
Now add tomato, salt, turmeric powder and mix well. Then cover the lid and cook until the tomato becomes soft.
Add brinjal pieces, red chili powder, coriander powder and add little water and mix well.
Cover the lid and cook until the brinjal becomes soft and tender. When it is done, switch off the flame and serve hot.
You can serve Vankaya tomato with rice or roti.