BRINJAL MASALA CURRY IS ANDHRAITES FAVOURITE CURRY..
Brinjal is considered as the king of vegetables in my place ..Whatever form you cook them they will never disappoint you..You cant see any marriage menu without this brinjal in our state Andhra Pradesh..Brinjal can be cooked in various way ranging from whole stuffed brinjal to sliced and spiced up curry..This time I cooked these tender brinjal slices roasted in coconut and poppy seed paste which gave it rich flavour and aroma..the taste is really good and it keeps the spice lovers happy!
This time my dearest guy posed me a challenge to prepare brinjal curry after tasting it in a Andhra Restaurant here in London..He is totally in love with that taste and gave me a sweet order to replicate that taste..I tried my level best to satisfy his taste buds with this Vankaya Iguru..When I googled for the recipe I could find out in youtube..a hotel cook showing his recipe for this spicy brinjal coconut masala..
Please check it out and let me know how you felt..
Cooking time – 40 min
Serves 3 to 4
- Tender Brinjal – 500 gm
- Greed chillies slit – 2
- Onions chopped – 2
- Cashew nuts – 3 tbsp
- Red Chilli powder – 2 tbsp
- Turmeric – 1/2 tbsp
- Coriander powder – 1 tbsp
- Garam Masala – 1/2 tbsp
- Ginger garlic paste – 1 tbsp
- Salt to taste
- Kasuri Methi/Dried Fenugreek – 1 tbsp
- Oil – 4 to 5 tbsp
- Coriander leaves chopped
- Fresh coconut chopped – 75 gms
- Poppy seeds – 4 tbsp
- Green chilli – 1
RECIPE FOR BRINJAL MASALA CURRY AKA ANDHRA VANKAYA MASALA IGURU:
Line up all your ingredients. Chop onions and slit green chillies.Let us prepare the masala for the brinjal curry.Take fresh coconut and chop into pieces.
Finally add in the cooked brinjal and gently fold them well.Make sure not to stir is hardly as the brinjal may become mashy as it is already cooked.Cook it cobered on low flame for 10 more minutes and sprinkle coriander leaves.
- Addition of more coconut made the curry a little sweet so adjust it according to your taste levels.
Also more the onions less the spiciness for the curry.
Make sure not to apply pressure after you add the brinjal as they my get mashed.
Sprinkle garam masala 5 minutes before you switch off the flame rather than in the middle of the cooking.It gives nice aroma when added at the end of the preparation.