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Vankaya Chikkudu Curry

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

About Recipe

How to make Vankaya Chikkudu curry

(2 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Vankaya Chikkudu curry
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : November 08, 2016


Ingredients used in Vankaya Chikkudu curry
• 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.
Method:

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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