Sunday, November 13, 2011

Green Vankaya Curry (Green Eggplant)

Ingredients
Green eggplant - chopped lengthwise into 2 inch pieces
Red onions - 1 chopped lengthwise
Tomato (Optional)  - 1/2 chopped into big pieces
Oil - 2 spoons
Salt to taste
Red chilli powder
Jeera - 1/2 spoon

Method of preparation:
Take a kadai and add oil to it. Once it is hot add jeera to it. As I used red onions, I added both onions and eggplant at the same time to the oil and cook it for 2 minutes. Add salt, turmeric, red chilli powder to it. Once everything is cooked, turn off stove and serve it hot with rice or roti.
Note: 
Green eggplants cook very fast. so be careful and not let it cook too much.

1 comment:

Priya said...

Super tempting curry..

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