Vaal Eggplant Curry

Ingredients:

Chinese Eggplant 1
Sweet Vaal 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Coriander Powder 1 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.

Wash, remove stem and dice the eggplant.
Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Soak tamarind in few tablespoons of warm water for sometime.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry briefly and add chopped eggplant turmeric powder and salt.
Add salt and soaked tamarind along with water.
Cook covered on low flame for couple of minutes.
Uncover, add cooked vaal and coriander powder.
Cook covered till eggplant turns soft. Add a few splashes of water if necessary.
Stir in chopped cilantro and fry for a minute and remove from heat.
Serve sweet vaal eggplant curry with steamed rice and dollop of ghee or with roti.

Notes: Make sure eggplant is cooked well.

Suggestions: Add a pinch of garam masala to make eggplant curry hot.
Variations: Add more water to make the curry more homogeneous.
Other Names: Vaal Eggplant Curry, Anumulu Vankaya Kura.