Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter I Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: I for Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry) Finding dishes that start with vowels is hard. Letter 'I' was even harder. All I could think of was Idli, but no matter how hard I thought I couldn't think of an Andhra spin to good old idlis. After a lot of thinking (out loud), the remembered the word Iguru. One of our dear friends back home used to call some of the curries 'igurus'. I didn't know what it actually meant, so I asked my mom to research....

Ingredients

• 10 - 12 Eggplant (Baby - chopped)
• supermarket roast chicken, approximately 200g once shredded ((senagapappu) - soaked for 2 hours)
• 2 chilies (Dry red)
• 3 cloves garlic (, crushed)
• 1 tsp ginger (- finely chopped)
• 2 chilies (Green - finely chopped)
• 6 - 8 Curry leaves
• supermarket roast chicken, approximately 200g once shredded
• to taste Salt
• 1 tsp chana dal ((senagapappu))
• 1 tsp Urad dal ((minapappu))
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds

Method

1. Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add dry red chilies and the crushed garlic cloves. Cook until fragrant, about 1 minute.
2. Next add ginger, green chilies and curry leaves, cook for 1 more minute. Add the soaked chana dal and fry for 2-3 minutes.
3. Next add chopped eggplant along with salt and turmeric. Cover and cook on medium flame until eggplant is completely cooked through and chana dal is tender, about 10-12 minutes.
4. Serve with rice or roti.

View the recipe instructions at Cook's Hideout