Friday, August 10, 2007

Brinjal /Vankaya Curry


Brinjal --- 6 no.’s

Onion --- ½ of the big one
Ginger green chilly paste with salt
Turmeric powder --- a pinch

For Seasoning:

Channa Dal (Pachi Senaga pappu)
Urad dal
Mustard seeds
Cumin seeds
Whole red chilly --- 1 (teared)
Curry leaves --- 5-6


Chop brinjal into pieces and keep them in salted water.

Chop half of the big onion into slices.
Heat 8 spoons of oil in a deep pan.
Add and toast channa dal, urad dal, mustard seeds, cumin seeds and red chilly.

Add curry leaves.
Add chopped onions and stir it.

After a while add chopped brinjal, turmeric powder, salt and stir it up.
Cover the pan with lid.

Turn the flame to Medium.
Stir it up occasionally.
When the brinjal cooks partially … add ginger-green chilly paste.
Cook it till done.
Transfer the curry to a serving bowl.

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