I have been a hater of brinjal (aka Eggplant/vankaya) ever since my childhood till my mother-in-law made this curry. In fact the original recipe was made with plain vankaya. The capsicum (Green Pepper) is just a variation which only enhances the taste of the dish.


Ingredients -

3 medium Capsicum/Bell Peppers (cut into medium chunks)
8 medium sized round Brinjals/Eggplant/Vankaya quartered
Seasoning (Oil, Mustard seeds, Chana Dal, Urad Dal, jeera, dry mirchi)

For the Masala -

1 Tbsp Coconut Powder
1 inch ginger
3-4 green chillies
2 tsps tamarind juice
1/4 tsp sugar (optional)
2 sprigs cilantro (Coriander leaves/Kothimeera)
1 small onion

Grind all the above ingredients into a coarse paste.

Method of preparation -

Heat Oil in a pan and add the seasoning. When the mustard seeds crackle and the dals turn slightly brown, add the cut brinjals and capsicum and saute for a minute or two.

Add salt and turmeric, close the lid and let them cook for 5-6 minutes. Keep stirring in between and sprinkle some water if necessary. Ensure that the vegetables don't get too mushy.

When the vegetables are almost cooked, add the ground paste into it and stir well. Serve with hot rice and ghee for a blissful experience.

Serves 4 Adults
Preparation Time 20 min

Posted by Jaya on Monday, March 22, 2010

3 comments

  1. nisha Says:
  2. Hey Harini, Awesome recipe. My mother adds 2 tsp of roasted urad dal to the mix instead of onion.

    Am so glad you guys started this blog. Always been a fan of your cooking so now I get to taste things remotely.

     
  3. Harini Says:
  4. thx Nisha, shall try it ur mom's way next time and let u know:)

     
  5. Neeharika Says:
  6. Hi Harini....I tried this a week back.....just fell in love with it...all the flavours come out beautifully.....i am doing it again today ..thnks for this recipe :) :)

     
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