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Sunday, 18 January 2015

VANKAAYA KAARA KUZHAMBU

Recipe : VANKAAYA KAARA KUZHAMBU (Brinjal Chilli Gravy)
Shared by : Swaminatha Sharma
Dated : 18/01/2015
Baby brinjals 12-15 (with 4 side slice cut)
Small onions 12-15 (Sambar Onions)
Gingelly oil (nallennai) 6Tsp
Salt to taste
Asafoetida 1/4 ts
Mustard seeds 1/2 ts
Split black gram -1 ts
Curry leaves 10-12
Onion ,sliced 1 medium
Tamarind pulp 2 tsp

FOR MASALA PASTE 
Split Bengal gram (chana dal) 2ts
Dried red chillies 6
Coriander seeds 1 ts
Green cardamoms 4
Cloves 4
Cinnamon 1 inch stick
Poppy seeds (khuskhus/posto) 1 ts
Scrapped Coconut 1/2 cup 

Method


Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste and keep aside.

Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the cut brinjals and onions and sauté till lightly browned.  Add a little salt, cover and cook.  When cooked add the masala paste and sauté for two minutes. Add salt to taste. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked.

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