Sunday, 15 September 2013

CHEF BB
GUTTI VANKAYA CURRY
Ingredients

6 medium sliced brinjals, sliced halfway

4-5 Tbsp refined oil

1 stalk dal chini

4-5 green cardamoms

7-8 cloves

2-3 green chillies, sliced

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp minced garlic

1 onion, chopped fine

Handful of curry leaves

1 tsp turmeric

1 tomato, chopped fine

2 tsp chilly powder

2-3 tsp coriander powder

2-3 tsp cumin powder

1 cup coconut paste

2 tsp salt or to taste

2 Tbsp tamarind extract

Some water

Coriander leaves to garnish

Method

Deep fry the brinjals.
In another pan heat some refines oil and saute cardamoms, cloves and dal chini.
Now add the whole spices: green chillies, cumin, mustard seeds and garlic.
Once the garlic browns add the chopped onions.
Saute.
Add the curry leaves and turmeric powder.
Mix all.
Now add the tomatoes and bhuno the masala.
Add the red chilly powder, coriander powder and cumin powder.
Mix well. Add the coconut paste. Season with salt. Mix.
Once the masala cooks through and reaches a sightly dry consistency add some tamarind extract.
Add some water to rich a liquid consistency.
Now add the fried brinjals.
Let it simmer for 5-7 minutes till the gravy becomes nice and thickish.
Garnish with coriander leaves.
Serve with rice.
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