ANDHRA VANTALU

Ingredients:

1/4 kg purple brinjals, slice them into thin small slices

big pinch turmeric pwd

1 tbsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

3/4 tsp cumin seeds

12-15 curry leaves

Make a coarse paste:

2 small onions

3-4 green chillis (adjust)

3-4 garlic cloves

1″ ginger piece

2 tbsp coriander leaves

1 tbsp mint/pudina leaves (optional)

1 Heat half a tbsp of oil in a cooking vessel. Add the sliced brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
2 In the same pan, add the remaining oil. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds.
3 Add the ground paste and saute for 8-10 mts or till the rawness of onions disappears.
4 Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts. Stir inbetween. Adjust salt.
5 Garnish with fresh coriander leaves and serve with hot rice.