VANKAYA - ALU PULUSU FROM MAHANANDI (EGGPLANT AND POTATO CURRY)

Brianjal is a favorite vegetable in all over India, especially in Andhra we know this as vankaya and we make a dry curry well known as Gutti vankaya kura . This gutthi vankaya kura is all time favorite in all Andhra homes, other curries what we make in Andhra with brinjal vankaya pulusu and vankaya bangaladumpakura(brinjal and potato curry).normally I make brinjal and potato curry as a dry curry for sambar rice or a side dish for roti. When I saw this gravy curry in Indira s place I just love the recipe and her pic. s made me drool According to wiki this delicious brinjal is native to India and a very effective in the treatment of high blood cholesterol. And here I go with the recipe…….

INGREDIENTS:----
Brinjals – 3 (green)
Potato – 1 small peeld and cut in to cubes
Ripe tomatoes --- 3 chopped finely
Onion --- 1 small sliced
Coconut powder --- 1 tab sp
Poppy seeds --- 1 tab sp ( here I didn't have poppy seeds so I replace them with melon seeds)
Ginger, garlic and coriander leaves paste --- 1 tea sp
Red chili powder -- 1 tea sp
Turmeric powder --- 1/2 tea sp
Oil --- 1 tab sp
Mustard seeds --- 1 tea sp
Cumin seeds --- 1/2 tea sp

grind poppy seeds or mellon seeds in to a fine powder and keep a side.
Cut brinjals in to medium size quater pieces and drop them in to a half a bowl of salted water ( in a bowl take some water and add a tea sp salt in that water mix well and drop this brinjal pieces this will prevent the color changing in brinjal).
Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and then add sliced onion and fry till golden color
Now add chopped tomatoes and fry for a sec. and cover and cook till tomato become soft and mash.
Then now add potato cubes, brinjal pieces, salt to taste, turmeric, red chilli powder,coconut powder, poppy seed powder(or mellon seed powder), ginger,garlic and coriander leaves paste mix well and add 1/2 a cup to 1 cup water.Cook in a medium heat for about 15 to 20 min.or till potatoes are become tender.
remove from heat and serve hot with rice or with ganji.