Vankaya Allam Koora (Eggplant cooked with ginger)

Ingredients:

Brinjals/Egg plants - 200 gm

Ginger - 1 to 1 1/2 inch (finely grated)

Green chillies - 2-3

Turmeric - 1/4 tsp

Salt - as per taste

Coriander leaves - to garnish

To temper:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Bengal gram - 1/2 tbsp

Urad dal - 1/2 tbsp

Red chillies - 2

Curry leaves - few

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop eggplants in to medium chunks. Place them in water until used.
2. Take a kadai, heat 1 tbsp of oil, add chopped green chillies, chopped egg plant and cook them.
3. After few minutes, add finely grated ginger, turmeric and stir well. Continue cooking until the egg plant turns soft.
4. Adjust salt and temper with mustard seeds, cumin seeds, bengal gram, urad dal, red chillies, curry leaves. Finally garnish with finely chopped coriander leaves and serve hot. 

TIP: This curry will have a special flavor because of ginger. Ginger is a great combination with eggplant. Alternately you can also prepare this dish by adding a coarse paste of ginger and green chillies instead of adding chopped green chillies and grated ginger seperately.