VANKAYA PAKODI KURA

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required:
eggplant or vankaya-3/4 th kg cut in even sized pieces,coriander leaves- chopped
for pakoda:onion-1 large sliced thin and halved,green chillies-3 slit and halved,cumin seeds-1/2 tsp,ghee-1/2 tsp,chickpea flour-4 handfuls,salt-according to taste,water- just enough to bind the onions with chickpea flour
for tempering:oil-very little,dry red chillies-2 broken,mustard seeds-1/2  tsp,curry leaves-2 sprigs,onion-finely chopped medium size,salt-according to taste,red chilli pd-1 tsp,turmeric pd-a pinch
method
deep fry the brinjal or auberjine and remove to an absorbent paper.make pakoda with the ingredients listed under pakoda in the same oil and remove them to an absorbent paper.
in a pan add a tsp of oil and tip in mustard seeds,dry red chillies.when they pop add the curry leaves,onion,turmeric pd and fry until the onions sweat and turn soft.now tip in the pakodas,eggplant and mix well.add some red chilli pd and salt to season the eggplant and mix well.lastly add coriander and turn off