Some people will like Andhra style recipes because they are fond of spiciness. If you want to make this lunch special with Andhra cuisine, then Vankaya Gasagasala Kura (which is otherwise known as eggplant curry) will be best idea. This dish will give mouth watery taste and you will never forget this recipe. It is very simple and you can prepare it within40 minutes. It will best while served with rice or chqaappati’s.
Ingredients required.
· Purple brinjals (eggplant) - 1/4 kg (wash& slice vertically)
· Oil of 2 tbsps
· Mustard seeds - ½ tsp
· Cumin seeds - ½ sp
· Ginger garlic paste - 1 tsp
· Red chilli powder - 1 tsp
· Coriander powder - 1 tsp
· A pinch of roasted fenugreek powder
· A pinch of cumin powder (roasted)
· Khus khus - 3 tbsps (ground as a paste)
· Jiggery 1 ½ tbsps
· Lemon sized tamarind (extract its pulp)
· Salt as per taste
Preparation direction
1. Heat a heavy bottomed vessel and add some oil, then egg plant, and roast it until it becomes brown color, keep it aside.
2. Then in another vessel add remaining oil and add mustard seeds, cumin seeds and ginger garlic paste respectively and sauté for 3 minutes until the raw smell removes.
3. Now add red chilli powder, cumin powder, turmeric powder, roated methi powder and mix well.
4. Then add water and cook for 5 minutes, now add roasted khus khus paste, jaggery, tamarind extract for 4 minutes in high flame.
5. Now add the roasted egg plants in it and boil until the gravy become thick. Now switch off the flame and server it hot along with rice!!
Ingredients required.
· Purple brinjals (eggplant) - 1/4 kg (wash& slice vertically)
· Oil of 2 tbsps
· Mustard seeds - ½ tsp
· Cumin seeds - ½ sp
· Ginger garlic paste - 1 tsp
· Red chilli powder - 1 tsp
· Coriander powder - 1 tsp
· A pinch of roasted fenugreek powder
· A pinch of cumin powder (roasted)
· Khus khus - 3 tbsps (ground as a paste)
· Jiggery 1 ½ tbsps
· Lemon sized tamarind (extract its pulp)
· Salt as per taste
Preparation direction
1. Heat a heavy bottomed vessel and add some oil, then egg plant, and roast it until it becomes brown color, keep it aside.
2. Then in another vessel add remaining oil and add mustard seeds, cumin seeds and ginger garlic paste respectively and sauté for 3 minutes until the raw smell removes.
3. Now add red chilli powder, cumin powder, turmeric powder, roated methi powder and mix well.
4. Then add water and cook for 5 minutes, now add roasted khus khus paste, jaggery, tamarind extract for 4 minutes in high flame.
5. Now add the roasted egg plants in it and boil until the gravy become thick. Now switch off the flame and server it hot along with rice!!