Brinjal - 250 gms
Chukka Kura - 1 bunch
Onions - 1 medium
Ginger Garlic paste - 1.5 tsp
Green Chilies - 2 nos
Salt to taste
Turmeric powder a pinch
Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Oil - 2 tsp
How to make the Vankaya Chukka Kura
Wash and chop the leaves, keep it aside. Cut brinjal into julienne.
Heat a pan with oil, saute onions till they turn colour, then add ginger garlic paste, saute well.
Now add green chilies, brinjal pieces, combine everything well. Add salt and turmeric, cover with lid and simmer for 5 mins.
Now add Red chili powder, chukka kura, coriander powder and cumin powder. Combine and simmer for 5 mins.
Keep stirring and cook for 5 mins.
This dish cooks only till the brinjal is cooked, the leaves are quite tender and gets cooked fast.
This goes for the June Week 4, Cooking from Cookbook Challenge Group.