BRINJAL EGG CURRY/VANKAI KODIGUDU IGURU

BRINJAL EGG CURRY/VANKAI KODIGUDDU IGURU

INGREDIENTS:

Eggs – 2 – boiled and deshelled,

Brinjals – 4 – cut in to 8 cubes each,

Onion – 1 – finely chopped,

Tomatoes – 2 – finely chopped,

Garlic – skin peeled -6,

Curry leaves – 1 stem,

Tamarind pulp – 2 tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds – ¼ tsp,

Red chili powder – 2 tsp,

Coriander powder – 2 tsp,

Turmeric powder – a pinch,

Salt – as per taste,

Oil – 4 tsp,

Water – 2 cups,

METHOD

Heat oil in a kadai when the oil is heated, add mustard and fenugreek seeds, when it crackles add chopped onion and fry until they turn golden brown,

Now add chopped tomatoes, garlic and chopped brinjal along with salt, red chili powder, turmeric powder, coriander powder and curry leaf, mix everything well and sauté it for 2 mins

Add 2 cups of water and cook the gravy till the brinjals are cooked,

Now add the boiled eggs to the gravy and cover the kadai with a lid and cook the whole gravy for 5 mins, till the gravy comes together.

Serve hot with white rice or with roti, phulkas , this recipe is very jhatpat to make and with no masalas…