Saturday, July 4, 2009

Vankaya Perugu Pachadi/Eggplant in Yogurt

Eggplant/Brinjal/Vankayalu is one vegetable that can be cooked in various is one simple and delicious recipe.............

Ingredients: 1lb.eggplan/vankayalu (cut length wise), 1cup,yogurt/curd/perugu, 3 green chilies(cut into small pieces), 1''ginger root(cut into tiny pieces), 1tomato,( cut into small pieces), 3tbsp.Coriander leaves, 1/4tsp.turmeric powder, salt to taste.

Seasoning: ½tsp.mustard, ¼tsp.cumin seeds, 2whole dry red chilies, 2springs curry leaves, 1/2tsp.chana dal, 1/2tsp.urad dal, a pinch of asafoetida, 1tsp.oil.

In a pan heat oil, once it is hot add all the seasoning ingredients, once they start to splutter add the eggplant pieces, green chillies, tomato, ginger, salt and turmeric and cover it with lid and cook on medium heat for 5min., now remove the lid and cook till the eggplant is soft. Now remove it from the flame and allow it to cool( should not add curd in hot curry because it cuddles the curd). Once it is at room temperature add yogurt/curd and mix well............garnish it with coriander leaves. Serve it with rice......

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