Pages

Friday, 23 May 2014

Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes


Brinjal / Vankaya / Badanekai with Methi leaves and Tomatoes curry will be good with either chapathi's or rice.


Ingredients for Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:

Brinjal(tall ones) – 3
Methi leaves - 1 cup finely chopped
Olive oil – 2 tbsp
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
Onion 1 – finely chopped(large one)
Tomatoes med size - 2no finely chopped
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 spring
Water as per requirement
Salt – to taste

To prepare Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:

1. First cut onions, tomatoes and methi leaves into fine pieces and brinjal into med size pieces and put brinjal pieces into salt water.
2. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, red chillies, ginger garlic paste, methi leaves and curry leaves and sauté till methi leaves get cooked approx 4-5 mts..
3. Add brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. add tomatoes and required amount of water (1/2 glass) to cook the brinjal. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
5. Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes curry is ready. Serve hot with rice or Chapati.

No comments:

Post a Comment