Vanakaya allam karam (egg plant curry)
By : anju addanki Category : Vegetables, South indian
Servings : 4-5
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pan; add cumin, mustard and curry leaves.
- Then cut the eggplant in to small pieces and drop in the pan.
- Add salt according to taste, cover and cook.
- In the meanwhile, make a paste of onions, chillies, coriander, ginger and garlic.
- After the eggplant is cooked, add this paste and without lid cook it for a few minutes till the smell of onion is gone.
- Your curry is ready.
Ingredients:
1 - big eggplant/brinjal
1 bunch - coriander
Ginger, a small piece
4-5 cloves - garlic
1 - onion, medium size
10 - green chillies
1/2 tsp - jeera (cumin)
1/2 tsp - mustard seeds
Curry leaves
Salt
2 tbsp - oil
1 - big eggplant/brinjal
1 bunch - coriander
Ginger, a small piece
4-5 cloves - garlic
1 - onion, medium size
10 - green chillies
1/2 tsp - jeera (cumin)
1/2 tsp - mustard seeds
Curry leaves
Salt
2 tbsp - oil
RECIPES BY ANJU ADDANKI
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