Ingredients

• 1 - big eggplant/brinjal
• 1 bunch - coriander
• Ginger, a small piece
• 4-5 cloves - garlic
• 1 - onion, medium size
• 10 - green chillies
• 1/2 tsp - jeera (cumin)
• 1/2 tsp - mustard seeds
• Curry leaves - a few
• Salt - to taste
• 2 tbsp - oil

How to Make Vankaya allam karam (egg plant curry)

• Heat oil in a pan. Add cumin, mustard and curry leaves.
• Then cut the eggplant into small pieces and drop them in the pan.
• Add salt according to taste, cover and cook.
• In the meanwhile, make a paste of onions, chillies, coriander, ginger and garlic.
• After the eggplant is cooked, add this paste and cook it without a lid for a few minutes, till the smell of onion is gone.
• Your curry is ready.