Sunday, November 13, 2011

Green Vankaya Curry (Green Eggplant)

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.
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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