Vankaya Gongura/Egg plant with sorrel leaves

I think most of you must have not heard of this combination........it's mostly famous in the southern coastal region of Andhra.....This is one of the must try combinations......The main thing here is we usually get Erra Gongura/Sorrel leaves with red stems, but for this curry we need Tella Gongura/Sorrel leaves with white stems, which is less tangy compared to the red one.



Ingredients:
1lb.Vankayalu/egg plant(wash, cut into cubes), 1bunch Gongura/sorrel leaves(pick the leaves from the stems, wash and roughly chopped), 6green chillies,cut(adjust as per spice levels), 1/4 onion(cut into big chunks), 1tomato(cut into pieces), 1/4tsp.turmeric powder, salt to taste, 2tsp.oil for seasoning, 1/2tsp.mustard seeds, 1/2tsp.jeera, 2spring curry leaves, 2whole red chillies, a pinch of hing.

In a cooking pan add the cut vankayalu/egg plant chopped gongura/sorrel leaves, green chillies, onion, tomato pieces, salt and turmeric powder and cover with lid and cook on medium heat until the eggplant pieces are soft(if needed add 1/4cup of water) , then In a pan heat oil, once it is hot add dry whole red chillies, mustard and jeera seeds, once they start to splutter add curry leaves and hing and turn off the heat and add this to the cooking curry and cook it for 5min. and remove it from the flame and serve it with steamed rice........