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Friday, August 31, 2007
I learnt this spicy masala curry from my Mom.
It can be served for 5-7 people.
Brinjal (Vankayalu) --- 6
Onions --- ½ of the big one
Whole red chilies --- 6 no.
Coriander seeds --- 3 table spoons
Chana dal ---1 table spoon
Urad dal --- 1 table spoon
Cumin seeds --- 1 table spoon
Turmeric powder --- a pinch
Salt --- as per taste
Oil --- 6 spoons
Chana dal --- 1 tsp
Urad dal --- 1 tsp
Mustard seeds --- ½ tsp
Curry leaves --- 5-6
Clean tamarind with water.
Pour some water and heat the tamarind (30 seconds in microwave).
Heat 2 spoons of oil in a deep pan.
Fry and toast whole red chilies, coriander seeds, chana dal, urad dal, cumin seeds.
Transfer them into the mixie jar (let it cool) and keep it aside.
Chop onions into thin slices.
Chop brinjal into slices.
Keep the chopped once in salted water. So that the colour and the taste of the brinjal won’t change. (In telugu we call as kandra pattadam).
Heat six spoons of oil in that pan.
Add and toast seasoning one by one like chana dal, urad dal, mustard seeds and curry leaves.
Add chopped onions.
After a while add chopped brinjal too.
Add pinch of turmeric powder and enough salt.
Turn the flame to medium.
Cover the pan with lid.
Take tamarind juice by adding water which you already heated and kept aside. (about 3/4th cup of juice).
Add half tamarind juice to the pan and cover again it with lid.
Stir it up occasionally.
In the mean while, grind the stuff which you already fried to a fine powder.
Cook till the brinjal becomes tender.
Remove the lid.
Add that grinded powder and the remaining tamarind juice to the pan.
Keep it for 5 minutes and turn off the flame.
Transfer the curry to a serving bowl.
Have the spicy and tasty curry with rice.