INGREDIENTS: Brinjals, Salt, Turmeric, Oil, Jeera (cumin seeds), Tamarind pulp/paste, Onions, Red chilly, Red chilly powder, Dhaniya powder, Tomatoes, Curry leaves, Coriander, Turmeric, Mustard seeds (avalu), Garlic cloves


PREPARATION:
  • Place frying pan on flame
  • Heat 4-5 spoons of oil
  • Add jeera, garlic cloves, chopped onions and fry for a while
  • Add cut brinjal pieces and close the lid
  • Now add chopped tomatoes, pinch of turmeric, salt and saute it
  • Then add little tamarind pulp/paste, half t glass water and close the lid few minutes
  • Now add little red chilly powder, salt, dhaniya powder and mix well
  • Finally hand blend till soft and dish out
  • Now keep popu for it
  • Place small spatula on flame, add 2-3 spoons ofoil and heat
  • Add mustard seeds, cumin seeds, red chillies, curry leaves, coriander
  • Now add chopped onions and fry till golden brown
  • Add this popu into the dished out vonkaya bajji
  • Garnish and serve
  • Tastes good with rice, chapathis.......
Round green brinjals or long green brinjals tastes good compared to blue brinjals for this recepie

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