Search This Blog

Saturday, August 4, 2012

Vankaya Tomato Curry

1.Brinjal/Vankaya - 5-6(wash nip the ends and cut into quarters)
2.Onion - 1medium(cut into small pieces)
3.Tomatoes - 1 1/2(cut into quarters)
4.Ginger - 1 inch root(peel and cut into pieces)
5.Garlic - 4cloves(Remove the outer layer and roughly cut into pieces)
6.chilli powder - 1tsp
7.Turmeric Powder - 1/2tsp
8.Salt - to taste
9.Curry leaves - 1sprig
For seasoning
1.Oil - 1tbsp
2.Chana dhal - 1/2tsp
3.Mustard seeds- 1/2tsp
4.Jeera - 1/2tsp

1.Heat oil in deep bottom vessel.add msutard seeds,once it starts dancing add jeera,chana dhal,and curry leaves.Add onion pieces and saute for 3-4mts.In a mortar and pestle coarsely pound ginger and garlic.This is important to pound in mortar and pestle.Do not use any ginger garlic paste,as it spoils the taste.
2.Add brinjal pieces,tomatoes and saute for a minute.Add chilli powder,turmeric powder,coarsely pounded ginger garlic,salt and mix well.Sprinkle some water if needed.
3.Reduce flame to medium hi flame and for 5-6mts.Stir in between to avoid burning.Cover the lid till the brinjal cooks well.
4.Turn off the flame and serve hot with rice.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...