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"Aha Emi Ruchi.. anara mai marachi, roju thinna mari moje theeranidhi. Thaja kooraralo raja evarante inka cheppala Vanakaye nandi......... ". This is a popular Telugu filmi song about The mighty king of vegetables "The Eggplant aka Brinjal". Eggplant( Vankaya ) is my first most favorite of all veggies and a lot my freinds have been asking me for a long time for Eggplant recipes in Andhra style. Sorry friends, i know you might wonder why i didn't post any Eggplant recipe in my blog until now, i had to stay away from my fav veggie for a few years for Spiritual reasons. Anyways i invite Eggplant back into my kitchen and life again!
Required:
- 8 Eggplants
- Oil
- Soaked tamarind or tamarind pulp to taste
- fresh shredded coconut / dry coconut 3-4 2 inch pieces
For magic spice powder:
- 1 cup coriander seeds / dhaniyalu
- 1 cup chana dal
- 1/4 cup jeera seeds
- 10 - 12 red chillies
- asofetedia / hing
- 1 tsp oil
How to:
- In a thick bottomed kadai/pan, add oil followed by chana dal, coriander seeds, hing, cumin seeds
- Keep stirring and once the chanadal starts to change ots coor, add red chilies and once the chana dal is brown, you will smell the toasted aroma of the spices.
- keep aside and let it cool, meanwhile, take a pot with water add salt and cut eggplant from one end like a cross with the stem intact and drop them into the water'
- Once the spices are cooled, grind them to powder and keep aside
- In the same blender grind coconut into smooth paste, add the ground spice powder
- Chop the onions fine and mix them with the ground spices paste.
- Slit eggplants/vankayalu on the bottom, like a cross until 3/4 and put them in a big bowl of water
- Stuff the slit eggplants with the spice mixture and set them on a plate
- In a thick kadai/pan, add oil and a minute later sort these eggplants on the pan as show in the picture.
- Cook on medium heat with the pan covered and keep stirring until the eggplants starts to fall apart
- Once the eggplants are cooked to perfection, you can add chopped cilantro and remove them on to a serving plate.
- This is dry curry and if you want gravy, take another pan and add oil and do tadka with mustard seeds and cumin seeds along with curry leaves.
- And then add the 2-3 tbsp spice powder and some tamarind juice/pulp and water. Let it cook until the oil separates from the gravy, add little more water bring to boil and then drop the sauteed eggplants! Tada Sauteed eggplants with gravy is ready!
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
Aloo Badam Bonda for Ugadi ~ Sri Nandana Nama Samvatsara Ugadi Subhakankshalu ~ Ringing in the Telugu New Year
11 COMMENTS Posted by KALVA at 11:57:00 PMWe at CurryInKadai, wish you all a very happy and prosperous New Year ahead! We wish this new year brings in loads and loads of happiness for everyone.. Ugadi is so important for Andhrites and we start the day with the pooja and then taking Ugadi Pachadi made with Mangoes( new mangoes ), neem flowers, jaggery/sugar, salt, tamarind juice, khus khus( gasagasalu ), putnala pappu etc., Its actually a juice with Shadruchulu.
Today the house will be swamped with family and freinds enjoying a feast with lots of sweets and savories. Mostly comprising of foods made with Mangoes, like Mango Rice, Sweet Mango chutney, etc., Aloo bondas are a definite must at my in laws house for Ugadi. Aloo Bondas are Dumplings made with potatoes and spices and are sumptuous and super easy! These bondas are brimming with flavor from ginger, mint and cilnatro along with nuttiness from almonds and cashew nuts! I bet no one can eat just one!
Ingredients:
Ingredients:
- Potatoes
- Ginger
- Chillies
- Curry leaves
- Lime Juice / Grated Green mango
- Cilantro
- Mint
- Besan / Chick Pea Flour
- Slivered Almonds
- Cashew nuts
- Mustard seeds
- Jeera
- Ajwain
- Oil
How To:- Boil the potatoes and peel the skin off mash them and keep aside
- Chop ginger, chillies, cilantro and mint in a chopper or blender
- In a kadai, add some oil and do the tadka, cashew nuts and then add curry leaves followed by ginger chilli paste
- Let it fry for a min and then add turmeric, slivered almonds and potatoes
- Mix everything well together and add salt to taste and then chopped mint and cilantro let the mixture cool
- In the mean while, heat oil in kadai, and in a mixing bowl, add besan, chilli powder, salt, ajwain seeds, baking soda and salt and sift the flour
- Keep adding water until it gets the cinsistency of Pancake batter
- Now make balls out of potato mixture, dip the balls in the batter and drop them into hot oil and cook under medium heat until done
- You can either add more water / flour if you want thinner / thicker besan coating outside the aloo bonda.
- Relish them hot off the kadai with some onion chutney / ketchup!!
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