Vankaya Pakodi Koora

Ingredients:

Brinjals/Baby Egg plants - 250 gm (preferably small violet brinjals)

Cumin seeds - 1/4 tbsp

Red chilly powder - 1/2 tbsp

Coriander powder - 1/4 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - few

Oil - 1-2 tbsp

For Pakoda:

Onion - 1

Green chillies - 1-2, finely chopped

Besan/Gram flour - 1/4 cup

Curry leaves - 4-5, finely chopped

Salt - as per taste

Water - as required

Oil - to deep fry

Procedure:

1. Take a small mixing bowl, add roughly chopped onion, chopped green chillies, besan, chopped curry leaves, water and mix well to form a sticky dough.
2. Take a small kadai, heat oil, drop a little portion of batter as small fritters and fry them until they turn to nice golden yellow.
3. Take another kadai, heat oil, add cumin seeds, curry leaves and fry them.
4. Add chopped brinjals and fry well until they are well cooked and turns to golden brown. 
5. Add red chilly powder, coriander powder, turmeric, salt and mix well. Then add deep fried pakoda and sprinkle some water (just 1-2 tbsp). 
6. Close the lid and cook under very low flame for another 2-3 minutes until they are well sauted. Serve with hot steamed rice.