You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > Vankaya Muddha Korra Vankaya Muddha Korra by Tarla Dalal A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours. 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Close 20 Aug 2013 This recipe has been viewed 12986 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD वैन्कया मुड़्ढ कोर्रा - हिन्दी में पढ़ें (Vankaya Muddha Korra in Hindi) Vankaya Muddha Korra recipe - How to make Vankaya Muddha Korra Tags South Indian Curries / SabzisSemi-Dry SabzisOnam recipes, Kerala Onam SadyaKadai VegDeep Pan Soaking Time: 1 Hour Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 951 hours 35 minutes 4Makes 4 servings Show me for servings Ingredients 1/4 cup chawli (cow pea / lobhia)2 cups roughly chopped brinjal (baingan / eggplant)1/2 tsp turmeric powder (haldi)1 1/2 tbsp coconut oil or any other refined oil1 tsp mustard seeds ( rai / sarson)1 tsp urad dal (split black lentils)2 whole dry kashmiri red chillies , broken into pieces7 to 8 curry leaves (kadi patta)1/2 tsp asafoetida (hing) salt to taste1 green chilli , chopped1 tsp grated ginger (adrak)2 tbsp chopped coriander (dhania) for the garnish Method MethodClean, wash and soak the chawli for an hour. Drain and keep aside.Combine the chawli, turmeric powder and 1 cup of water, mix well and pressure cook for 1 whistles.Allow the steam to escape before opening the lid. Drain and keep aside.Combine the brinjal and 1 1/2 cups of water in a deep pan and cover and cook on a medium flame till the brinjal is tender, stir once in between. Mash it lightly and keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida, mix well and sauté on a medium flame, while stirring continuously till the dal turns light brown in colour.Add the brinjal, chawli, green chillies, ginger and salt, mix well and cover and cook on a slow flame for 8 to 10 minutes, adding water if required, stirring once in between.Serve hot garnished with coriander. Nutrient values per servingEnergy101 calProtein3.6 gCarbohydrates8.6 gFiber5.7 gFat5.8 gCholesterol0 mgVitamin A201.5 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.7 mgVitamin C9.6 mgFolic Acid36 mcgCalcium23.3 mgIron1.2 mgMagnesium0 mgPhosphorus0 mgSodium5.5 mgPotassium250.9 mgZinc0.6 mg