Any curry made with brinjal tastes real good, but nothing beats a masala vankaya curry. I learnt this from my friend Indira and tried it out and this turned out real well...my son who actually hates brinjal feasted on it..so here is how it is...
Ingredients
For masala
1. Grated coconut 1 tablespoon
2. Til seeds/white nuvvulu 1.5 spoon
3. Clove 2-3
4. Cinammon a 1 inch piece cut into small pieces
5.Pepper a few
6. Biryani leaf 1
For curry
1. Onions 3
2. Tomatoes 3 (make a tomato puree)
3. Ginger garlic paste 1 tsp
4. Brinjal 500 gm
5. Coriander and curry leaves a few
6. Oil for frying
7. Salt to taste
8. Turmeric 1tsp
9. Chilli powder 2tsp(can increase according to one's preference)
Method
1. Slit the brinjal into four pieces from bottom by keeping the stem intact. Now take oil for deep frying . Fry the brinjals in oil till they turn soft and put them on a tissue paper to absorb excess oil.
2. Now just leave 1 tsp of oil and remove the remaining oil..in this oil fry the masala ingredients..fry coconut last....cool it and make a smooth paste of this.
3. Now take 1.5 tbsp of oil, heat it, and add curry leaves...now add onion..fry well...and add tomato puree and fry well till the raw smell is gone...now add the masala paste, turmeric, chilli powder, salt, and add some water and cook for some time... add already deep fried brinjal and mix the gravy so that the brinjals are coated with the gravy...add some more water.if required..cook for 15 minutes and garnish with coriander leaves.
Other brinjal varieties you might like
BRINJAL STUFFED WITH BUTTER MASALA
EGG PLANT (BRINJAL CURRY ) WITH A DASH OF DHANIA
Ingredients
For masala
1. Grated coconut 1 tablespoon
2. Til seeds/white nuvvulu 1.5 spoon
3. Clove 2-3
4. Cinammon a 1 inch piece cut into small pieces
5.Pepper a few
6. Biryani leaf 1
For curry
1. Onions 3
2. Tomatoes 3 (make a tomato puree)
3. Ginger garlic paste 1 tsp
4. Brinjal 500 gm
5. Coriander and curry leaves a few
6. Oil for frying
7. Salt to taste
8. Turmeric 1tsp
9. Chilli powder 2tsp(can increase according to one's preference)
Method
1. Slit the brinjal into four pieces from bottom by keeping the stem intact. Now take oil for deep frying . Fry the brinjals in oil till they turn soft and put them on a tissue paper to absorb excess oil.
2. Now just leave 1 tsp of oil and remove the remaining oil..in this oil fry the masala ingredients..fry coconut last....cool it and make a smooth paste of this.
3. Now take 1.5 tbsp of oil, heat it, and add curry leaves...now add onion..fry well...and add tomato puree and fry well till the raw smell is gone...now add the masala paste, turmeric, chilli powder, salt, and add some water and cook for some time... add already deep fried brinjal and mix the gravy so that the brinjals are coated with the gravy...add some more water.if required..cook for 15 minutes and garnish with coriander leaves.
Other brinjal varieties you might like
BRINJAL STUFFED WITH BUTTER MASALA
EGG PLANT (BRINJAL CURRY ) WITH A DASH OF DHANIA
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ReplyDeleteUgadi pachadi