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    Home » Andhra » Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)

    Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)

    Published: Sep 11, 2013 · Modified: Jun 18, 2020 by Pavani · 23 Comments

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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: 4 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.

    Notes

    Logo courtesy : Preeti
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
    Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
    A for Aava Pettina Aratikaya Kura
    B for Bagara Baingan
    C for Chimmiri
    D for Dosakaya Pachadi
    E for Erra Gummadikaya Pulusu
    F for Firni
    G for Gongura Pulihora
    H for Haleem/ Vegetarian Haleem
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    « Firni (Hyderabadi Phirni)
    Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi) »
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    Comments

    1. Rajani S

      September 25, 2013 at 2:00 pm

      Take off the ginger and add a bit of ground coconut, and you have a koottu 🙂

      Reply
    2. Archana Potdar

      October 03, 2013 at 4:12 pm

      Delicious and I see that Rajani has given kootu recipe too. Love to try them both.

      Reply
    3. Chikki Online

      May 27, 2021 at 3:42 am

      5 stars
      Yummy, Those all look delicious!Thanks for the tip.Happy to read your post and appreciating you for making this better and yummy foods. Thanks a lot.

      Reply
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