Tomato Vankaya Kura (વંકાય તામતો કુરા, ಟೊಮೇಟೊ ವೆಂಕಯ ಕೂರ, టొమాటో వంకాయ కూర, , टमाटर बैगन कर्री)

Tomato Vankaya Kura  (વંકાય તામતો કુરા, ಟೊಮೇಟೊ ವೆಂಕಯ ಕೂರ,  టొమాటో వంకాయ కూర , टमाटर बैगन कर्री ) Brinjal in India is called as king of all the vegetables , this curry along tomato makes it even more delicious.It is also prepared all over India in variations , today we are making in gujarathi syle

Regional Dish : Gujarat; all over India.

Cuisine Style : Gujarath | Cooking Time 20 min | Take with rice or roti | Type Curry | Shelf Life  : 1 day | Quantity :  3 Servings.

Appx. Nutritional values : calcualted for whole recipe

Calories ( 177Kcals) , Carbohydrates (9.7 g) , Protein (2g) , Fat (1.2g)

Ingredients:

• Brinjals (small size)   5
• Tomatoes (medium size)   2
• Curds 2 cups
• Onion, finely chopped 1
• Green chillies 2
• Chilli powder 2 tsp
• Turmeric  1 tsp
• Oil  6 tsp
• Salt as required
• Urad daal  1 tsp
• Mustard seeds   1 tsp
• Cumin seeds   1 tsp
• Chopped coriander leaves for garnishing

Method :

1. Wash and cut the brinjals keeping the stem intact.
2. Chop the tomatoes. In a bowl take the curd add salt, turmeric, chilli powder and beat well.
3. To this add brinjals, tomatoes, onion, green chillies and mix. Keep it marinated for an hour.
4. Heat oil in a pan. Add the urad daal, cumin seeds and mustard seeds. When seeds splutter add only the marinated vegetables. Keeping the curd aside. Mix well and cover the pan.
5. After ten minutes when the vegetables are cooked then add in the leftover curd.
6. Mix and close the pan and continue cooking until the oil leaves the sides of the pan. Garnish with coriander leaves and remove from heat.
7. Serve hot with rice or rotis

Other variants / Cuisine Style : None.