Vankaya Bangaladumpa Vepudu – Brinjal Potato Stir fry
Ingredients:2 white brinjals, wash and cube, place in saltedwater 2 potatoes, wash, peel and cube big pinch turmeric pwd1 tsp chilli pwd1/2 tsp coriander pwd pinch of methi pwd (menthi podi) optional1 1/4 tbsps oilsalt to tasteFor seasoning/poppu/tadka:1/2 tsp mustard seeds3/4 tsp cumin seeds3-4 garlic cloves, crushed1″ ginger finely minced10-12 curry leaves1 Heat oil in a cooking vessel. Add the mustard seeds and as they splutter, add the cumin seeds and oncethey crackle, add the garlic, ginger and curry leaves and stir fry for a few seconds.2 Add the cubed potatoes, salt and turmeric pwd and combine. Cook on medium flame for 3 mts (combiningonce or twice during this time), then place lid and reduce flame. Cook for 5-6 mts. Constantly stir fry toensure they don’t stick to the pan.2 Add the drained cubed brinjals and cook without lid for 2 mts on low to medium flame. Stir fry in between.3 Add the chilli pwd, coriander pwd and methi pwd and combine. Place lid and cook on low to mediumflame till the brinjals and potatoes turn soft. Stir in between. Adjust salt. The stir fry will be close to a gooeymass (slightly mudda kura).5 Serve with hot rice or rotis.