Thursday, May 28, 2020

Vankaya tomato giddipappu kura/Eggplant Tomato Cashew Curry๐Ÿ›

This curry goes very well with chapathi, roti or pulao.


๐Ÿ†  vankaya/Egg plant- 750 grams
๐Ÿง… Onion- 1 large/ 175 grams
๐Ÿ… Tomato  - 150 grams / 1 large (i am using cherry tomatoes from my garden)
๐ŸŒถ Red chili powder - 1 tbsp or to taste
๐ŸŒถ Green chilies - 2
 • Ginger - garlic paste - 1 tsp
 •  Cashews - 1/4 cup (soak for 1 hr)
 •  Oil - 3 tbsp
๐Ÿง‚ Salt to taste

For Masala
1. Coriander seeds / dhaniya - 1 tbsp
2. Khus- khus / Gasagasalu - 1 tbsp
3. Dry coconut - 1/4 cup
4. Clove / Lavangalu - 2
5. Cardamon/ Elachi -2
6. Cinnamon/ chekka - 1 inch piece

Preparing

1. Heat 1 tsp oil in a pan and dry roast all the ingredients under masala. First roast dhaniya, clove, cinnamon, cardamon and then add gasagasalu and coconut and roast till they turn light golden .
2. Grind them into paste by adding little water ๐Ÿ’ง and keep aside.
3. Heat remaining oil in the pan and fry onion ๐Ÿง… until it turn golden brown.
4. Add ginger-garlic paste and fry until there is no raw smell and add tomato ๐Ÿ…, rec chili powder and cashews and fry until oil oozed out.
5. Add eggplant ๐Ÿ† and fry until they are half done.
6. Add masala paste, salt and 1/2 cup water and cook till oil oozes out.
7. Serve with chapathi, roti or pulao.







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