Serves: 4 People
Preparation Time:
Ingredients:
Sanna Vankayalu (Long Brinjals) - 5 (medium size)
Oil - 4 tbsp
Curry Leaves - 2
Ginger - small piece
Garlic - 3 pieces
Cumin and Mustard Seeds - 1/4 tsp each
Tomatoes - 2 Big size (cut into small pieces)
Onion - 1 ( cut or ground to paste)
Turmeric Powder - pinch
Asfoetida (Inguva)- pinch
Shredded Coconut/Dry coconut powder - 2 tbsp
Dry Chilli - 2/3 pieces
Coriander Leaves - as required
Salt - as required
Chilli powser - as required
Directions:
1. Cut the brinjals into 2 inch pieces as shown in the pic( pic 1) - Remember to cut brinjals just before the oil is heated - cut brinjals should not be kept outside for long.
2. Heat oil in a pan and add cumin, mustard , turmeric powder, Asfoetida(Inguva) and fry them. Put the stove in medium level.
3. Add curry leaves, mashed garlic, mashed ginger, red chilli and fry them for 2 minutes until the raw ginger and raw garlic smell is gone.
4. Now Add the onion paste/cut onions and the stir well and fry until the onions are cooked well for 2-3 minutes.
5. Add salt, Chilli powder to this and then add cut brinjal pieces and fry them for 5 minutes and then close the lid( put flame on medium)
6. Now, remove the lid and when you see the brinjal pieces turns out the purple color into pale brown , thats when brinjal is cooked well.
Add Shredded coconut/ Dry coconut powder and the tomatoes and mix well.
7. When the tomatoes are cooked well, add chopped coriander.
8. Turn the stove off and the receipe is ready.
Note : Best goes with Roti, Naan, Rice
Remember to cut the brinjal only before heating the oil, because they turn out into dark color and not good for health.
No comments:
Post a Comment