Friday, May 1, 2009

Vankaya Bajji, Brinjal curry

Here I'm posting another simple and delicious andhra recipe, this is from my Mom's kitchen, as I already mentioned, she's a superb cook........ this curry has the simple delicate flavours of southern kitchen enriched with curry leaves and asafoetida.


2lbs.Eggplant/brinjal/vankayalu(cut into quarter size pieces), 5-6no. green chillies,chopped(adjust as per the spice level), 1tomato(diced), 3tsp.tamarind(soaked for 5min.), 1/4 cup of onions( roughly chopped), 1/4tsp. turmeric powder, salt to taste.

In a pan add all the above ingredients and cover it with the lid, on medium heat cook until the brinjal pieces are soft and tender(need not add the water, because they ooze from the brinjals,if necessary add 1/4 cup of water), once the brinjals are cooked well ,remove from the flame and just mash them little with your serving spoon and keep it aside. Now, In a pan heat 2tsps. oil,once it it hot add 1tsp.jeera and mustard seeds each, pinch of asafoetida, 2spring curry leaves,2no. whole red chillies and fry them until you get the aroma, then add this seasoning to the cooked and mashed brinjals and allow them to boil for about 5 min. Serve this curry with steamed rice and vadiyalu/papad.

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