This is my mom's favorite recipe called nune vankaya. She is now 85 years old and this recipe has been coming over generations.
Ingredients:
Batch1
Note
It should be cooked in separate vessel. It is not tasty when pressure cooked.
Ingredients:
Batch1
- Small fresh brinjals ½ kg (10 to 12)
- Onion 1 big cut into pieces
- Channa dal 3 spoons
- Urad dal 1 spoon
- Daniya 1 spoon
- Dry red chillies 8 to10 (adjust according to preference)
- Til powder 3 spoons
- Tamarind 40 gms make into juice
- Turmeric powder pinch
- Salt to taste
- Curry leaves 10
- Oil 2 to 3 tbsp
How to prepare
- Take a pan and add 1 /4 spoon of oil and fry the batch 2 items till the mixture turns brown.
- Make it into soft powder and keep aside.
- Wash brinjals and cut the stem leaving a little bit to the brinjal. It looks nice to see the brinjals with little stem after they are cooked.
- Separate brinjals like petals with small knife with narrow gap and put it in water immediately to avoid turning into black.
- Take wide deep pan , heat 2 to 3 spoons oil for popu and add musterd seeds and channa dal.
- After channa dal turns brown add turmeric powder ,tamarind juice, chopped onion, powder made from batch 2, salt, jaggery powder,turmeric powder and curry leaves.
- Cook them for 20 minutes on a medium heat till they soften and the gravy becomes thick.
Note
It should be cooked in separate vessel. It is not tasty when pressure cooked.
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