Main ingredients: eggplants (vankaayalu) peanuts and chick peas.

Preparation: 10 minutes and cook time: 25-30 minutes.

Serves:  4.

spicy eggplant curry serving plate

spicy eggplant curry serving plate

VEGETABLE:

Eggplants for recipe

Eggplants for recipe

½ kg. Eggplants (cut into 2 halves and then cut each into 4 long pieces).
FOR SPICY MASALA:

  1. 5-6 Dry red chilies.
  2. 1 small cup Chick peas.
  3. ½ small cup pea nuts.
  4.  1tsp Cumin seeds.
  5. 2 flakes garlic.
  6. Salt- to taste.

FOR TEMPERING:

  1. 3-4 tbsp oil.
  2. 1 tsp mustard seeds.
  3. 1 tsp split black gram (skin less).

METHOD:

  1.  To prepare spicy masala, heat 1 tsp oil in a small frying pan on low flame. Add dry red chilies, and stir fry until brownish red hue. Drain.
  2. Add the peanuts in the same pan and stir fry until golden brown hue. Then add chickpeas and saute for a minute. Let them cool and grind the all (spicy masala) ingredients into a course powder. keep aside.
  3. To prepare curry, heat oil in a cooking vessel on medium flame.
  4. Add mustard seeds and split black gram and let them splutter. Add eggplant, turmeric pwd and a little salt (we have already added salt in spicy masala so here we need only little salt) and mix. Cook covered, Saute occasionally for 15 minutes or until tender. Reduce flame.

    spicy eggplant curry preparation

    spicy eggplant curry preparation

  5. Add ¾ spicy masala pwd and cook covered (saute occasionally) for 10 minutes.

    preparation of spicy eggplant curry

    preparation of spicy eggplant curry

  6. Now add remaining ¼ masala pwd and saute for another 3-4 minutes and turn off flame.
spicy eggplant curry prearation

spicy eggplant curry prearation

Yummy spicy eggplant curry is ready to eat. Serve hot with rice or roti.

spicy eggplant curry serving bowl

spicy eggplant curry serving bowl

SABITHA..

 

 

 

 

 

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