My paternal grand dad hails from Andhra Pradesh before moving to Malaysia for good. As such, Andhra dishes always close to my heart. I seldom cook dishes from the Telegu region maybe, i shall make them more.
The interesting fact in this eggplant dish is the use of sesame seeds. This humble seeds are seldom in Indian cooking but they works great in this eggplant masala. They gives a beautiful nutty flavor to the gravy. Its important to slit the eggplants so that it can absorb the spicy masala. The eggplants simply melt in mouth. Vankaya nuvvulu masala indeed a truly vegan dish that goes well with steam white rice,chapati or naan.
Ingredients
1/4 kg eggplants,washed and slit
2 tbsp white sesame seeds,dry roast till golden
1 tbsp white poppy seeds,dry roast till golden
1 large onion,sliced
4 green chillies
1 tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1 tsp coriander powder
1 sprig curry leaves
2 cups water
2 tbsp oil
Salt to taste
Methods
Heat 1 tbsp oil in a pan and roast the eggplants for 6-7 minutes. Keep aside
Saute the onion and green chillies for 3-4 minutes. Keep aside to cool
In a grinder, grind the onion mixture, Keep aside
Add 2 tbsp water and grind the roasted poppy seeds and sesame seeds to a fine paste. Keep aside.
Heat the remaining 1 tbsp oil and add the cumin seeds. Once splutter add curry leaves and the ground onion mixture. Cook for 2-3 minutes.
Add the ginger garlic paste and saute for another 3 minutes. Add the chilly powder,turmeric powder,cumin powder,coriander powder,salt and stir well.
Add 2 cups water, stir and let it boil.
Reduce flame to medium add the eggplants and simmer for 10 minutes or until the gravy thickens. Remove from heat
Serve with white rice or any flat bread of your choice.
Notes
- Soak the slit eggplants in a big bowl of salted water to avoid them from browning.
- Simply rinse the soaked eggplants before frying to remove excess salt.
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