Monday, 5 November 2007

Vankaya Allam Iguru

  • Brinjal - 250 gms
  • Green peas - 100 gms
  • Ginger - small piece as shown below
  • Green chillies - 4 nos.
  • Oil - 2 spoons
  • Bengal gram (Chana dal) - 1 tsp
  • Black gram (Urid dal) - 1 tsp
  • Cumin - 1 tsp
  • Mustard seeds - 1 tsp
  • Red chillies - 4 nos.
  • Curry leaves - few
  • Salt to taste
  • Turmeric powder - 1 tsp
  • Fresh corrainder leaves for garnishing.

Preparation :

  • Cut brijal into small pieces and boil brinjal, green chillies and green peas in a vessel for 15 minutes.
  • While boiling add some salt and a pinch of turmeric powder.
  • Once boiled drain the water and seperate the boiled green chillies.
  • Now make a fine paste of ginger and boiled green chillies. Add little tamarind if you like.
  • Mix the above paste to the boiled brinjal and green peas.
  • Now for seasoning, take some oil in a pan and add chana dal, urid dal, red chillies, mustard seeds, cumin seeds, curry leaves and fry them till they start smelling good and turn golden.
  • Mix it to the boiled veggies and add some salt if you like.
  • Garnish it with corriander leaves and serve it hot.

Tip :

While cutting the brinjal always cut them into water and do not forget to add a spoon of salt to the water. This ensures that brinjal tastes good, otherwise you will find your curry a bit bitter in taste which is not good.

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