• Slit green chillis.
• Cut potatoes into bite size cubes.
• Cut vankaya/brinjal into medium size pieces.
• Pressure cook potatoes for three whistles with added salt and turmeric powder.
• Once the pressure cools down drain excess water and keep aside.
• Boil vankaya/brinjal in a thick bottom pan.
• Once the brinjal cooked softly drain excess water and keep aside.
• In a thick bottom pan, heat oil.
• Add chana dal and urad dal.
• Let the dals change their colour add mustard seeds and cumin seeds.
• Once the mustard seeds start crackling add asafoetida, red chillis and curry leaves.
• Add slit green chillis and saute well.
• Add cooked vegetables, vankaya and potato.
• Add salt and turmeric powder.
• Combine them well and add thin tamarind juice.
• Let the vegetables cook in tamarind juice for a minute.
• Once the moisture slowly evaporates add curry masala powder and mix it well.
• Switch off the flame and transfer to serving bowl.
• Serve vankaya aloo curry with hot piping rice and a spoonful of ghee.

Procedure for Curry Powder:

• Dry roast all the ingredients on a low flame.
• Roast them till the dals turn golden yellow.
• Do not burn.
• Allow them cool completely.
• Grind to make semi coarse or fine powder.
• This curry powder can be store for a month.