Name: Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Ingredients: 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

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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)

Author: Pavani

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Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 2 hrs 50 mins

Course: Side Dish

Cuisine: andhra

Servings: serving

Ingredients

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

For Tempering:

1 tsp Chana dal (senagapappu)
1 tsp Urad dal (minapappu)
1 tsp Mustard seeds
1 tsp Cumin seeds

Instructions

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.