Heat oil in a paniyaram pan over medium heat; add a tablespoon of the pakoda batter into the cavities of the paniyaram pan and pan fry on both sides until golden brown and crisp. You can drizzle additional oil into the cavities in case it is needed to make the pakoras crisp.
Once the pakoras are pan fried, keep them to the side.
Next step is to cook the brinjal/ venkaya.
Heat 2 tablespoons of oil in a pan over medium heat; add the cut brinjal (drain out the water), sprinkle salt and a little turmeric powder and roast the brinjal on low medium heat until it is cooked through. Remove from the pan and keep aside.
Heat oil into the same wide pan; add the mustard seeds and allow it to crackle.
Add the onion, garlic and green chillies and saute until the onions softens and turns light brown.
Stir in the chopped tomatoes, turmeric powder, red chilli powder, sambar powder and saute until the tomatoes are mushy and soft. Add ¼ cup of water and stir to combine to make a semi thick mixture.
Stir in the cooked eggplant and the pakoras to the above tomato onion mixture. Cover the pan and simmer the Vankaya Pakodi Koora for about 3 to 4 minutes until the eggplant and the pakora are well coated with the masala. Check the salt and spices and adjust to suit your taste.
Once done, turn off the heat, stir in the chopped coriander leaves and serve hot.
Serve Vankaya Pakodi Koora Recipe along with piping hot steamed rice and Jeera Milagu Rasam Recipe – South Indian Pepper Cumin Rasam for a simple meal.