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Thursday, December 22, 2011

Vankai perugu vesina koora/Brinjal curry with curd

1.Brinjal - 8(wash ,trim the stems , cut into pieces and add into salt water)
2.Tomato - 1(chopped)
3.Potato - 1 medium(chopped)
4.Onion-1 medium(chopped)
5.Thick curd - 3/4 cup
6.Tamarind - goose berry size
7.Salt - to taste
8.Red chilli powder - 1tsp
9.Turmeric powder - 1/2 tsp

For seasoning
1.Oil - 2tbsp
2.Mustard seeds - 1/2 tsp
3.Jeera - 1/2 tsp

4.Curry leaves - few

1.In a bowl add water(approx.1&1/4cup),thick curd and mix well till well blended.To this add turmeric,salt,red chilli powder and mix well with spoon
2.Add brinjal pieces,tomato pieces,potatoes and onion to the above mixture and mix well till all the ingredients get into the curd.
3.Heat oil in a pan.Add Mustard seeds,once it starts spluttering add jeera and curry leaves.
To this add curd and vegetables and cook on high flame for 8mts.
4.Reduce the flame to medium and cook for 20mts or till the brinjal cooks well.
5. In a bowl add besan flour,water and make into thick water and keep aside.
6.Once the vegetable cooks well, turn the flame to medium high and add besan water to the curry and cook for 2mts.Turn off the flame.
7.The curry becomes little thick once it cools down.
8.Serve with rice or chapathi.

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