8 ~ 10Baby Eggplant*, make a '+' slit on the bottom of each
2tablespoonsCilantro, finely chopped
Make the Masala:
Combine onion, tomatoes, dry red chilies, garlic, coriander seeds and cumin seeds in a blender. Blend to a smooth paste.
Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.
In a pressure cooker, place the eggplants and add the masala. Add ¼ cup of water and cook on medium flame for 1 whistle.
Make Vankaya Masala Kura:
Heat oil in a sauté pan on medium heat. Add curry leaves and cook for 1 minute. Transfer the contents of the cooker into the pan and cook until the curry thickens and the flavors meld, about 8~10 minutes.Sprinkle with chopped cilantro and serve with rice or roti.
You can also use 3~4 medium size Chinese or Japanese eggplants instead of baby eggplants. Cut them into 2" pieces and make a slit in them. Then follow the recipe as written.
This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a large sauté pan with 2~3 tablespoons of oil. Cook covered until the eggplants are completely tender, about 18~20 minutes.
Store leftover masala vankaya for up to 3 days in an airtight container in the fridge.
Sub eggplant with other veggies like bottle gourd or potato or ivy gourd.