Vankaya Allam Vesi Kura ( Brinjal Ginger Curry)


Ingredients

  • 1/2 kg Eggplant (Vankayalu)
  • 2-3 green chilies
  • 1” Ginger (Allam)
  • Coriander leaves

Method

  • Cut the brinjals into 4-6 pieces.
  • Heat some oil in a pan, add brinjal, salt, turmeric, 1tsp milk (so that brinjal colour doesn’t change).
  • Place the lid for the first 10 mins under medium flame and keep checking until brinjals become soft.
  • Grind green chillies, ginger and coriander to fine paste.Now add above paste to curry & cook for 5 mins under low flame.
  • Garnish it with coriander. Vankaya kura is ready to eat.

Vankaya Allam kura tastes good with hot rice & ghee or with Chapathi's.

Note: If any one likes Vankaya kura with seasoning then, In a pan, heat 2 tbsp oil and add Channa dal, mustard seeds, red chilli and when mustard seeds begin to splutter add it to curry.

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