Authentic Tamil Nadu Villupuram Kattu Vankaya Chops with Steamed Ponni Rice
A rustic and fiery eggplant specialty from the Villupuram region, tossed in a freshly ground artisanal spice blend and caramelized shallots. Perfectly paired with steaming hot Ponni rice for an unforgettable South Indian meal.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast dry red chilies, coriander seeds, black pepper corns, and fenugreek seeds in a pan until fragrant, then grind them into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pan and temper with mustard seeds, cumin seeds, and fresh curry leaves until they crackle.
3
Add minced garlic, grated ginger, and peeled shallots, sautéing until the shallots turn translucent and golden brown.
4
Add chopped tomatoes and cook until they soften completely and oil begins to separate from the masala.
5
Add the quartered brinjals along with turmeric powder and salt, tossing well to coat them in the aromatic base.
6
Pour in the freshly ground spice powder and mix thoroughly, allowing the brinjals to absorb the flavors for 5 minutes.
7
Pour in the tamarind extract along with a half cup of water, cover the pan, and let it simmer on medium heat until the brinjals are tender and the gravy thickens.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed Ponni rice.
Ingredients
500 grams small purple brinjals, quartered
200 grams shallots, peeled and halved
2 ripe tomatoes, finely chopped
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig fresh curry leaves
2 tablespoons dry red chilies
1 tablespoon coriander seeds
1 teaspoon black pepper corns
1/2 teaspoon fenugreek seeds
4 cloves garlic, minced
1 inch ginger, grated
1/2 teaspoon turmeric powder
1 tamarind lemon-sized ball, soaked and extracted
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.