Oil for deep frying
Salt as required
Chilly powder 1/2 tsp(adjust according to taste)
Dhania powder 1 tsp
Onion 1 large
Turmeric 1 tsp
Garlic cloves 8
Cinnamon stick 1/2" stick
Red chilies 3
Jeera 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig
1)Slit the vankayalu/eggplant vertically and horizantally .
It must look like a plus sign. Once you slit the eggplants then place them in water and little salt in them.
2)Wipe the eggplants properly to remove all the water from them.
Then heat the oil and then place the eggplants in the oil. Fry them until they turn soft and gets cooked.(approx 10-15 minutes in medium flame)Once done take them aside.
2)Now grind all the ingredients under paste label.
3)Now in a pan, add little oil and then add the mustard seeds.Once they splutter then add the cumin seeds and curry leaves.Then add the paste to it. Cook the gravy for 3-4 minutes then add the coriander powder chilly powder and salt to it. Cook until the oil separates from the gravy.Let the paste fry until the raw smell goes away.
4)Now add the fried vankayalu/eggplants to it and then add little water, turmeric powder.
5)Let the vankayalu cook well in the masala. It may take about 15 minutes.
Finally add the chopped coriander leaves .
SERVE WITH RICE AND SAMBAR