Vankaya Perugesi

Ingredients

• 6-7 small brinjals
• Salt to taste
• 2-3 tablespoons oil
• 2 medium onions, finely chopped
• 18-20 curry leaves
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon red chilli powder
• 4 tablespoons yogurt
• 1 tablespoon gram flour (besan)
• ½ teaspoon turmeric powder

Method

1. Slit brinjals into four keeping them joined at the stem. Add salt and set aside.
2. Heat oil in a non stick pan, add onions, curry leaves, garlic paste and ginger paste and sauté till fragrant.  Add red chilli powder and salt and mix well.
3. Whisk yogurt and gram flour in a bowl till smooth. Add turmeric powder and whisk again. 
4. Wash the brinjals and add to the pan with a little water and cook for 2-3 minutes. 
5. Add yogurt mixture and mix well. Cover and cook on low heat for 3-4 minutes or till the brinjals are well done.  
6. Serve hot.