Vankai Mudda Koora – Mums recipes are the best and no restaurant food can replace the classic food made in your mothers kitchen. Well, no wonder nothing can beat her recipes as two of her secret ingredients are Love and Care. Vankai mudda koora (Brinjal, potato curry made in tamarind juice) is one such recipe that my mother hailed from her mum and she of course did from her’s. A simple and easy to make curry that is ageless and makes your meal satisfying with a touch of mothers love.
You cant find all the recipes online. For some you need to bug your mum. I did the same and this recipe is coming straight from my mumma bear’s Kitchen.
Required Ingredients to make Vankai Mudda koora:
- Brinjal: 6
- Potato: 1
- Onion: One roughly chopped
- Green Chilies: 6-7
- Curry leaves: few
- Mustard seeds: 1/2 a teaspoon
- Urad dal: 1/2 a teaspon
- Chana(bengal gram) dal: 1/2 a teaspoon
- Tamrind juice: 1/2 a cup
- Ginger garlic paste: 1/2 a teaspoon
- Home made curry powder: 3 teaspoons/ to taste
- Salt: to taste
- Turmeric powder: 1/2 a teaspoon
Method to make Vankai Bangaladumpa mudda koora:
Cut the brinjal, potatoes into cubes. Boil the same with little salt and turmeric for ten minutes or till its cooked 1/3rd. Strain the boiled veggies and keep aside.
Take a pan and heat around 4 table spoons of oil. To the oil add mustard seeds, urad dal, chana dal and chopped oinons, chilis, and curry leaves. Cook till the onions turn translucent.
Once the onions are cooked enough add in a touch of ginger garlic paste, cook till the raw smell fades off. Now add in the boiled eggplant and potatoes.
Its time to add in the taste makers. We shall now add the Curry powder, salt to taste, tamrind juice and give a good mix.
Cook the curry covered on low flame for the next 5-10 minutes or till the oil starts to ooze off. Garnish with fresh coriandes leaves and the vankai mudda curry is now ready to served.