Perugu Vankaya (Spiced Eggplant Curry)

1. Wash the eggplants, trim the stems, and cut them into bite‑sized cubes; set aside.

2. Heat 2 Tbsp of vegetable oil in a wide skillet over medium heat (about 350°F).

3. Add 1 tsp mustard seeds; when they begin to pop, add the broken dry red chilies, curry leaves, and stir for 10 seconds.

4. Add the eggplant pieces to the pan, spreading them in a single layer. Sauté for 4–5 minutes, stirring occasionally, until they start to turn golden and soften.

5. Sprinkle ½ tsp turmeric, 1 tsp red chili powder, and 1 tsp coriander powder over the eggplant. Mix well to coat the pieces evenly with the spices.

6. Pour in 1 cup water and add 1 Tbsp tamarind pulp; stir to combine. Bring the mixture to a gentle boil.

7. Reduce the heat to low, cover the skillet, and let the curry simmer for 10–12 minutes, or until the eggplant is fully tender and the sauce has thickened.

8. Taste and season with salt as needed; adjust the heat by adding a pinch more chili powder if you prefer extra spiciness.

9. Turn off the heat and let the curry rest for 2 minutes to allow the flavors to meld.

10. Serve hot with steamed rice, roti, or naan, garnished with a few fresh curry leaves if desired.