Friday, December 04, 2009

Vankaya Allam Kura/Eggplant Ginger Curry

Green Chillies
mustard seeds/aavaalu
Jeera/Cumin Seeds/Jeelakarra
Salt to taste
Curry leaves/Karivepaku

Method of preparation
1) Chop brinjals into squares. If you like then grind ginger and green chillies to paste or else chop them so that they are very tiny or grate. The option of how to put them is on you.

2) Add oil in kadai and put in on stove. Let the oil get heated. Now add mustard seeds after it splutters add the following: jeera, curry leaves, ginger(chopped/grated/paste), green chillies(chopped/grated/paste).

3) Now finally add brinjals and let it cook. Once it is almost done then add salt to it. Make sure you do not move brinjals hard or many times, that would make brinjals mushy or kind of paste.

4) Once the brinjal is done, transfer the contents into serving bowl and add coriander on top. Serve it with white rice or roti.

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