Vankaya Chikkudu curry





Author thesmileofsiri Servings 0 persons
Published December 08, 2011 Cooking Time 1 hour
Main Ingredient Brinjals Preparation Time 15 mins

Description
This is one of the famous combinations with brinjal. Can be taken with rice and rotis too

Recipe of Vankaya Chikkudu curry

Ingredient Name Quantity Unit
Cumin seeds, Gingr garlic paste  1+1 Tablespoons
Coriander Leaves (grated)  1/2 Cup
Green Chilli  2 Numbers
Tomatos  4-6 Numbers
Onions  2 Big
Semphalli (Natu chikkullu) - cut and opened  2 Cup
Brinjal (cut into small cubes and soaked in salt water)  8-10 Numbers
Oil  As required To Fry
Salt, Turmeric powder and Chilli powder  As required To Taste

Directions

1. Chop onions. Cut the green chilli into 2 long slices. 2. Heat 2 tbsp oil in fry pan and fry jeera (cumin seeds), green chilli, ginger garlic powder, a pinch of turmeric powder and chopped onion, until the onion is fried to golden brown. 3. Add some more oil Put the cut brinjal pieces and beans in the pan and add required amount of salt and turmeric powder. Mix the vegetables in the pan. Add little water if required and cover with a lid allowing them to soften. 4. Once the beans, beans seeds and the brinjal pieces are boiled, add chopped tomatoes, chilli powder and coriander leaves and cook for few minutes again, until the tomatoes soften fully. See that the curry is not fully dried out, allowing some liquidy gravy to stay there. 5. Take the curry into a serving bowl and serve with rice or rotis.

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