This is another Rayalaseema recipe with the combination of egg plant and cluster beans. When compared to other curries, these recipes require less oil and also do not require any expertise to achieve the heavenly taste.
Vankaya matikkayala pullkoora
In few regions of Andhra, cluster beans are called as matikkayalu and at few regions, they are called as goruchikkudu. These beans come in clusters and hence the name cluster beans.
Egg plants – Small variety – 4-5
Cluster beans - about 100 grams remove the head and tail parts and break into 2 pieces only
Onion – 1 large cut into medium chunks
Tamarind - lemon size
Turmeric – ¼ tsp
Garlic - 3-4 pods
Mustard + Cumin - 1 tsp
Bengal gram / Chana daal - 1 tsp
Egg plant, Cluster beans, Tamarind, green chilli
Heat a deep pan with 1 tsp of oil. When it is hot enough, add onion, stir for a minute, add cluster beans and stir for a minute or 2 and finally add egg plant and fry for another minute and cover with lid for 5 minutes. Remove the lid and sprinkle some water (about 30 – 50 ml) stir again, cover it and cook slowly under medium to low flame. In this way the veggies don’t get burned and also tastes good. Once the eggplant and cluster beans become tender, remove from the fire, add some salt (preferably rock salt) and mash roughly using wooden motor.
For seasoning: Heat oil in a small pan and when it is hot add Red chilli, chana daal (Bengal gram), pounded garlic, mustard, cumin and curry leaves one after the other and fry until the garlic changes into golden color.
Seasoning to add
Add the seasoning to the mashed stuff and mix every thing. Serve with hot rice.
Vankaya matikkayala pullakoora with rice and daal