Wednesday, 25 January 2012

Vankaya nanchudu koora / Brinjal Curry

This is another version of stuffed brinjal (dry variety) with mild spices that are roasted and coarsely grounded. The aroma emanated from my kitchen during it preparation warms every ones appetite. I have chosen the tender brinjals that are simmered in tamarind juice and flavoured with the spicy powder.

Brinjals / Egg plants (Purple variety) – 5
Urad daal (black) – 1 tbsp
Chana daal / Senagapappu – 1 1/2 tbsp
Fenugreek seeds – 1/2  tsp
Cumin – 1/2 tsp
Coriander seeds - 1 tsp
Peanuts – 1 tbsp
Till / Sesame seeds – 1 tsp
Scraped coconut – 1  tbsp
Dry Red chilli – 4-5
Tamarind juice extracted from half a lemon size of it
Oil - 2 tbsp
Salt as per taste

Dry roast all the ingredients one after the other except the egg plants and tamarind.

Allow them to cool down and grind them in a blender into fine powder by adding enough salt.
Tender brinjals, tamarind juice and the spicy powder

Remove the stalks for the egg plants and slit each egg plant twice still keeping the base in contact. Fill each egg plant with the spicy powder and keep them ready. Now heat a broad pan with 2 -3 tbsp of oil. Slowly slip the stuffed egg plants into it.

Once in a while give a good toss, so that the egg plants will get cooked from all sides. When they are half done add tamarind juice and cover it with the lid for 4-5 minutes or until they are fully cooked. Remove the lid and sprinkle all the remaining spicy powder and toss it again and remove from the fire.

Rice with stuffed brinjal

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