Good for Party.
Ingredients and Proceed:
Set 1:
1 kg Egg plant (big fat, cut them into 1 inch cubes, I took 2 fat eggplants)
12 no. Long Green chillies (bajji variety, wash and put 1 slit in each chilli)
Oil - 6 tbsp
Heat oil in a small deep flat nonstick pan on medium heat, add chillies, fry lightly and remove with a slotted spoon. keep aside. In the same pan add egg plant and fry until 3/4 th cooked and keep aside.
Set 2:
Coffee grinder powder:
Coriander seeds - 2 tbsp
Sesame seeds - 6 tbsp
Poppy seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
Fry these in
1 tbsp oil in a medium sauce pan. once fried switch off. In the same switched off pan add 2 handful of desiccated coconut and roast lightly, once roasted add to plate. Cool down a bit and powder in coffee grinder.
Set 3:
Mixie jar (grind into paste):
Peanuts - 1/4 th cup
Roast nicely, once roasted remove skin, and keep this in mixie jar and grind into powder, add
1 cup water and grind again. Keep aside.
Cashews - 1/4 cup
Soak these in
1 cup of Hot kettle water for 30 mins. and add this to above jar and grind again to fine liquid (few little coarse bit are ok)
Set 4:
Ghee - 1 tbsp
Whole Garam Masala - {1 tsp Poppy seeds or gasagasalu, 4 pieces Mace, 8 no. Cardamom, 8 no. Whole Cloves, 1 inch Cinnamon, 1/2 tsp Mustard seeds, 2 Bay leafs, 1 tsp Shah jeera, 1 tsp red chilli flakes}
Whole Cashews - handful
Curry leaves - 1 sprig
Mint leaves - handful + handful (last to add for garnishing)
Red Onions - 2 m (chopped finely)
Ginger Garlic Paste - 1 and 1/4 tbsp
Tamarind - 4 lime size (soak in 2 cup water microwave for 4 mins, cool a bit and squeeze the pulp)
Jaggery - 2 tsp
Turmeric - 1 tsp
Chilli powder - 2 tsp
Home Made Masala powder - 2 tsp (refer kodi kura recipe, minus star anise)
Coriander leaves - handful (chopped)
Proceed:
1) Heat the
remaining oil + ghee in deep flat nonstick pan, once heated add
whole garam masala, wait for few secs for mustard seeds to stop spluttering, add
cashews, curry leaves, fry.
2) Add
onion and fry until light golden.
3) Add
gg paste and
mint leaves, fry.
4) Add
coffee grinder powder (Set2), turmeric, chilli powder, home made masala powder and
salt to taste, and fry for few secs. Then add
tamarind juice and
jaggery and cook until it becomes thick.
5) Add
grinded mixie liquid (Set3), mix well, cook for few mins till oil floats up.
6) Add
fried eggplant pieces and
fried green chillies (Set1), mix gently. Add
water 1 and 1/2 cups, mix well bring to boil and simmer until oil floats on top (remember by keep mixing time to time gently), keep it covered for 10 mins. Garnish with
chopped coriander leaves and
mint leaves mix gently and cook away for 5 mins. Check for salt and cooked veges and switch off and keep covered for 5 mins more (this way it ensures oil floats on top).
Serve with Plain Biryani Rice.
Translation:
Baingan = Eggplant = Vankaya
Mirchi = Green chillies (In this recipe we use Long green chillies, bajji variety) = Bajji Mirapakaya
Tip:
Bring oil up for every step for restaurant y taste :-)
Note:
Get everything ready before you start cooking.
© 2013 by Rajani Rayudu
