chinna vankaya masala1
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Description
How to makechinna vankaya masala?How to cookchinna vankaya masala?Learn the recipechinna vankaya masalaby vahchef.For all recipes visit vahrehvah.comGrind coconut powder, garlic, coriander powder,sesmee seeds, chilli powder, sail ,turmeric, peanuts into very smooth paste and keep aside . And then cut tomataoe into slices and then onion, and bringal into four parts without breaking. then add the oil how much we need but for this curry we need a little bit more oil. Then stuff the grinded masala into the bringal and keep aside. then add tempering with curry leaves and red chilli after frying add the onions and then tomatoes and fry until it became smooth add then stuffed bingjal and fry for 5 minutes without adding water inbetween you turn all the side and then add remaning masala and little bit water how much we need the water and cook until brinjal becomes smooth last remove the lid and add tamarind juice and cook for 3 minutes and see the salt and you add how much we need ,at last you add coriander leaves for garnishing.This is good for masala rice ,plain rice ecpesially for chapathi and roti or with poori. For everthing this will be very good for all the rice items.
Ingredients
- → oil for frying Cup.
- → salt .
- → red chillies for tempering .
- → curry leaves for tempering .
- → onion 1 to 2 Small.
- → tomatoe 1 to 2 Small.
- → turmeric powder .
- → fresh garlic pods, Numbers.
- → dry coconut powder 2to 3 spoons Small.
- → coriander powder 2small spoons Small.
- → peanuts Small.
- → coriander leaves Small.
- → tamarind juice how much we need .
- → 6 to 8number brinjal small one .
- → sesme seeds 1 spoon .
Directions
Grind coconut powder, garlic, coriander powder,sesmee seeds, chilli powder, sail ,turmeric, peanuts into very smooth paste and keep aside . And then cut tomataoe into slices and then onion, and bringal into four parts without breaking. then add the oil how much we need but for this curry we need a little bit more oil. Then stuff the grinded masala into the bringal and keep aside. then add tempering with curry leaves and red chilli after frying add the onions and then tomatoes and fry until it became smooth add then stuffed bingjal and fry for 5 minutes without adding water inbetween you turn all the side and then add remaning masala and little bit water how much we need the water and cook until brinjal becomes smooth last remove the lid and add tamarind juice and cook for 3 minutes and see the salt and you add how much we need ,at last you add coriander leaves for garnishing.This is good for masala rice ,plain rice ecpesially for chapathi and roti or with poori. For everthing this will be very good for all the rice items.