Blogging Marathon# 32: Letter I
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: I for Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)
Finding dishes that start with vowels is hard. Letter ‘I’ was even harder. All I could think of was Idli, but no matter how hard I thought I couldn’t think of an Andhra spin to good old idlis. After a lot of thinking (out loud), the remembered the word Iguru. One of our dear friends back home used to call some of the curries ‘igurus’. I didn’t know what it actually meant, so I asked my mom to research.
She came back and said that the curries that are made by evaporating the liquid (igaradam) are generally called ‘igurus’. I took it as the curries that are made slightly wet, but not necessarily with a gravy, fall into this category.
Luckily after that I watched an episode on a Telugu cooking show where the chef made this Iguru which I promptly noted down and made it for today. This is a spicy and flavorful dish that is perfect when served with steamed rice and rasam.
Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)
- 10 - 12 Eggplant Baby - chopped
- ½ cup Chana Dal (senagapappu) - soaked for 2 hours
- 2 chilies Dry red
- 3 cloves Garlic , crushed
- 1 tsp Ginger - finely chopped
- 2 chilies Green - finely chopped
- 6 - 8 Curry leaves
- ½ tsp Turmeric
- to taste Salt
- 1 tsp Chana dal (senagapappu)
- 1 tsp Urad dal (minapappu)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add dry red chilies and the crushed garlic cloves. Cook until fragrant, about 1 minute.
- Next add ginger, green chilies and curry leaves, cook for 1 more minute. Add the soaked chana dal and fry for 2-3 minutes.
- Next add chopped eggplant along with salt and turmeric. Cover and cook on medium flame until eggplant is completely cooked through and chana dal is tender, about 10-12 minutes.
- Serve with rice or roti.