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Vankaya(Long Brinjal) Tomato Curry



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.

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