Mamidi Vankaya/Mango Brinjals

The second one on our mango series this season, mamidi vankaya is a tangy brinjal curry, the flavor derived from raw tangy mangoes.

Preparation time: 20-30 mins
 

Serves: 2

Ingredients:

Small round brinjals (gundu vankaya) 5-6
Raw mango (maamdikaya) 1
Fresh coriander (kotmeera/dhania) 1 bunch (10 strands)
Green chillies 2
Cumin seeds ½ tsp
Refined cooking oil 3-4 tbsp
Mustard seeds ½ tsp
Pinch of tamarind (chintapandu)
Salt to taste

Method:

Wash and cut the brinjals with a plus shaped cut. Keep them in water or they will turn black. 

 

Peel and cut the raw mango into pieces. Slit the green chillies.

Blend to a fine paste, the raw mango pieces, green chillies, the fresh bunch of coriander, half a tsp of cumin seeds and a pinch each of tamarind and salt. Add water if required and blend to a smooth paste.

Heat oil in a pan/kadai (bandli/mookudu). Add half a tsp of mustard seeds, as they pop, wipe and add the brinjals. Sauté, cover and cook for around 8-10 mins on medium to low heat until they turn soft and are done. Sauté the brinjals as they cook to ensure, they don’t cook only on one side and are evenly cooked.

When the brinjals feel done, add salt to taste, the blended mango paste and cook to either a gravy or semi-gravy and dry. Add around quarter cup of water if gravy is preferred.

Mamidi vankayalu or mango flavored brinjals are served ideally with hot ghee topped rice or phulkas. If you are a brinjal and mango lover like us, then pour some thick curd over the brinjals and savor them as is. Yummmmmmm!