Friday, July 17, 2009

Vankaya masala

(Brinjal/Eggplant in gravy)

2 pounds small round brinjal –make 4 slits in each as in the picture
1 small onion cut
half cup fresh or dry coconut
half cup peanuts

2 dried red pepper
3 tbsp dhania seeds
2 tbs chana daal
2-3 fresh green peppers sliced
1 tsp turmeric
1 tsp cumin
1 tbsp garam masala
2 tsp garlic paste
1 tsp ginger paste
2 bay leaves
4 tsp oil for seasoning
Salt to taste

Roast peanuts, chana daal and dhania seeds and red pepper. Grind these with the coconut and onion with enough water to a paste and keep aside.
Heat oil in a pan and add cumin seeds, turmeric, ginger garlic paste bay leaves and garam masala, add green peppers, and brinjal and cook with the lid closed until the brinjal are soft and completely cooked. Add the ground paste and desired amount of salt and cook for few more min. until blended well and masala is absorbed into brinjal.
Serve hot with chapathi, Pulao, or fried rice.

Eggplant on Foodista

No comments:

Post a Comment

Blog Widget by LinkWithin


All the pictures, content, and images are sole property of, unless otherwise mentioned. Permission is required to copy, download or use any text, photographs or image files. Please contact for all inquiries.

Page copy protected against web site content infringement by Copyscape