"Vonkaya" means "Brinjal", "Pulla kura" means "Tangy curry" in Telugu. This is a dish which is often made by My mom and Mil. They call it Bhartha in their style. But this dish gives a tangy flavour and is a bit watery than "Baingan ka Bhartha".Easy to cook dish.
|1 no||Onion (finely chopped)|
|2 nos||Tomato (chopped)|
|4 nos||Red chillies(adjust as per per individual’s preference)|
|6 nos||Medium size brinjal(finely chopped)|
|1 pinch||Turmeric powder|
|1 T||Chilly powder (optional)|
|Oil(as per individuals preference)|
|Salt as required|
|1 tsp||Mustard and jeera for seasoning.|
|1 T||Tamarind paste|
|Water for boiling|
|Curry leaves and corriander leaves( for garnishing)|
1. Take a heavy bottomed kadai and add oil to it, when oil is hot enough add mustard , jeera , hing , red chillies and curry leaves.
2.Once when mustard splutters add chopped onion and saute it well till translucent.
3.Add chopped brinjal and saute it well , at this stage add salt and tumeric powder.
4.Once when the colour of the brinjal changes add chopped tomatoes , chilly powder(optional)and a spoon of tamarind paste and mix well, add water (a little) so that the whole content will boil well.
5.Once when u find the whole content boiled enough, use a mashing stick to mash the whole content .Now u will see that the brinjals, onion and tomatoes would be mashed well and look like a thick curry.
Garnish with corriander leaves.
Vonkaya pulla kura is ready to be served.
Chilly powder is optional.U can add it if u like to have it a bit spicy.