Vankaya Bajji

Hello Friends

Today we have simple and delicious recipe which is from my mothers kitchen ie vankaya bajji with tender purple brinjal. By Bajji, you might think it as a snack. But this is a popular curry in our house but not sure how it got its name. It takes very little time to prepare and tastes amazing with little katta, mitha and spicy flavours. More over it requires very little oil.

Try by yourself to know the secret of the taste. Let us go to prepare this traditional dish.

Ingredients

• Brinjal                                      1/4 kg (purple and long ones)
• Green mirchi                            5 to 6 adjust as per spice level
• Onion                                        2 medium Chopped
• Tamarind pulp                          1 tbsp
• Tomato                                     1 desi chopped
• Turmeric powder
• Jaggery  powder                       1 tbsp
• Salt to taste
• Curry leaves
• Coriander  leaves
• Mustard seeds

 

 

How I did it

1. Wash brijals thoroughly under running water.
2. Cut into little big pieces and put them in salted water so that brinjal pieces won't get black.
3. Take vessel, add little oil, let it heat.
4. Then add mustard seeds, turmeric powder, brinjal pieces, chopped onion and green mirchi, tamarind pulp, turmeric powder, curry leaves and salt.
5. Don't add much water. Water oozes from brinjal
6. Cook until they become soft. It generally takes only 8 to 10 minutes to cook.
7. Don't srir frequently. Brinjal pieces tend to lose their shape. Curry doesn't look nice when the brinjal pieces gets smashed.
8. Switch off the flame and transfer the contents into a bowl.
9. Garnish with coriander.

It goes well with rice and you can serve this curry for dosa and roti also.