Vyngana/Gulla Talasani (Eggplants Talasani)

Vyngana talasani / gulla talasani is one of my favorite recipes using eggplants / brinjals / aubergines. (Gulla is a special kind of eggplant that we get in India. Here We don't get gulla so I have used eggplants, known as vyngana in konkani. You can use either green or purple eggplants for making this dish. Here, I have used green eggplants).  It is very easy to make and gets ready in no time. Whenever I make this recipe, I remember the time when me and my sister used to fight to eat the seedless pieces of the eggplant :-)

Ingredients:

1 medium sized eggplant
1 drumstick, cut up into 2" pieces (optional but special)
2 tbsp oil
6-8 cloves of garlic
2-3 dry red chillies (adjust according to taste)
Salt to taste

Directions:

Wash and cut eggplants into 1"cubes. Immerse in water and keep it aside.
Break red chillies into pieces. Crush garlic cloves slightly. (You can either peel the skin off or keep them on).
Heat oil in a pan and add crushed garlic cloves and fry until golden brown.
Add broken red chillies and sauté until the seeds of the chillies change the color to light brown.
Drain all the water and add eggplant pieces, drumstick pieces and salt to taste. Add little less than 1/4 cup of water. Mix it well.
When the water comes to a boil, simmer and cover the pan and cook till the eggplant becomes soft and all the moisture evaporates. Serve hot.

talasani using purple eggplant and drumsticks