Tuesday, November 22, 2011

Egg Plant Peanut masala curry / Vankaya Masala



Ingredients :
Egg plant / Vankayalu : 6
Onion chopped : 1
Small Tomato chopped : 1
Roasted Peanuts : 1/4 cup
Roasted Sesame seeds :  3 tbsp
Ginger : 1 inch
Garlic : 2 cloves
Tamarind Pulp: small lemon size
Turmeric : 1 tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Mathi powder : pinch
Cinnamon : 1 inch
Cloves : 2
Salt to taste
Cilantro
Oil : 2 tbsp
Mustard seeds: 1 tsp
Curry leaves : 5
Hing : pinch


Method :


. First Grind the Roasted Peanuts, Sesame seeds, Cinnamon,
  Cloves, ginger, garlic, Coriander powder, Chilli powder,
  Mathi powder, turmeric, salt and Tamarind Pulp.


. Cut the Eggplant in to + shape and stuff the grinded paste
  and remaining paste keep aside.




. In a Pan heat oil add the Mustard seeds splutter them, Now
  add the Onions saute it and add the tomato, Curry leaves
  and Hing.


. Now add the grinded peanut paste and saute it for 5
  minutes.



. Now add the Egg plant saute it 5 minutes in low
  flame, Now add the grinded paste and mix it well and cook
  for 5 minutes up to oil comes out.


. Add about 1 glass of water mix it well and cover the lid
  and cook in low flame up to 20 minutes.



. When the Egg plant cooks the curry turns thick mix it well
  and switch off the flame and Garnish with Cilantro. 



3 comments:

  1. Hi i tried it .....curry seems to be white in colur not yellow.what shud i do to get currry yellow in colr.

    Response would be appreciated.....

    ReplyDelete
  2. add turmeric when you fry onions

    ReplyDelete
  3. Very tasty reciepe, my mil liked it

    ReplyDelete