Vankaya Bajji

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Ingredients

Pressure Cook
¼ kg green brinjals, chopped
2 tomatoes, finely chopped
2 onions, finely chopped
5 green chillies, whole
1 small raw mango, chopped (optional)
½ teaspoon turmeric powder
Salt to taste
Seasoning
1 tablespoon oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 dry red chilli
Pinch of sugar
Curry leaves

Method

Chop brinjals and soak in water.
In a pressure cooker, add the chopped brinjals, tomato, onions (reserve a little for the seasoning), chilles (whole), mango, turmeric powder, salt, and one cup water.
Pressure cook for 1 whistle.
Once the cooker has cooled, open and muddle the contents lightly with a pestle.
Heat oil in a frying pan, add mustard seeds, cumin seeds, dry red chilli, pinch of sugar, curry leaves, the reserved onions, and fry lightly.
Add the brinjals, mix well, and fry over a low flame for a few minutes.
Adjust salt as required.
If raw mango is not available, the sourness can be achieved by adding 2 teaspoons of tamarind juice.