INGREDIENTS: Brinjal / vonkaya /egg plant, Dhaniya powder, Red chilly powder, Elachi (cardamom), Lavangam (cloves), Dry coconut, Nuvvulu (seasame seeds), Onions, Turmeric powder, Curry leaves, Ginger garlic paste, Coriander, Salt, Oil, Biriyani leaf, Jeera (cumin seeds), Mustard seeds (avalu), Fried Ground nuts (peanuts)

PREPARATION:

  • Cut brinjal into cubical pieces

  • Place kadai on flame, heat 3-4 spoons of oil

  • Add mustard seeds, cumin seeds, cut onions and fry

  • Add ginger garlic paste, salt, turmeric powder, red chilly powder and saute well

  • Take a mixy jar, grind well dry coconut, ground nuts, nuvvulu, 1 lavangam, yallaki, dalchina chekka using little water as an paste

  • Add this paste in to the kadai and boil it for few minutes

  • Now add cut brinjal pieces, little water and mix well

  • Close the lid for 5 minutes till egg plant is cooked soft

  • Off flame, Dish out and garnish with coriander

  • Serves good with rottis, chapathis, rice ...


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