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Wednesday, December 23, 2015

Vankaya Allam Pachhi Mirapakaya kura/ Brinjal curry with Ginger and green chilies

You can make several curries with Brinjal/Eggplant/Vankaya but in Vijayawada, the curry is made using tender ones using Ginger and green chilies paste. The taste is amazing. My mom and grandma always made it and I always loved to have it with hot white rice or roti.

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves : 3-4

Tender Eggplants/Vankaya: 500 gms
Curry leaves: 1 sprig 
Salt to taste 
Cumin coriander powder: 1 tbsp 
Red chili powder: 1/4 tsp 
Cilantro: 2 tbsp

To make a paste:
Green chilies: 4-5
Ginger : 2" piece 
Garlic cloves : 2
Salt : A pinch

For Tempering:
Senaga pappu/ Chana dal : 1 tbsp
Minappappu/ Urad dal : 1 tbsp
Aavalu/Mustard seeds: 1 tsp 
Jeera : 1 tsp 
Dry red chili: 1 broken 

Take a big bowl half filled with water and add some salt to it.
Cut the Brinjal into bite size pieces and add them to the water.
Take all ingredients listed to make a paste and make the chili paste.
Heat oil in a pan and add all ingredients listed for tempering, fry until the seeds splatter. Add the curry leaves and fry for couple seconds. Add the chilli paste and fry for 1 minute. Add the Brinjal pieces drained out of the water and add salt immediately. Toss well and cook for 5 minutes, close lid and cook for 3 minutes. Open the lid, add red chili powder and cumin coriander powder toss well and cook for 1-2 minutes. Turn off the stove.
Garnish with cilantro and serve hot with rice or roti.

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