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Vankaya Gujju Kura (brinjal/eggplant Curry)

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Vankaya Gujju Kura Ingredients Buy Copper bottom kadai: Buy pan: Brinjal - 250 gms Water Rock Salt For Pound Masala Ginger Garlic Green chili - 4 nos small Grated Coconut - 1 Tbsp Oil - 2 Tbsp Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Urad dal - 1/4 tsp Red chili - 2 nos Onion - 2 nos chopped Tomato - 2 nos chopped Turmeric powder - 1/2 tsp Chili powder - 2 tsp Salt to taste Curry leaves Coriander leaves Method: 1. Tip: To the water add rock salt, when you cut the brinjals immediately drop it into salted water. Pound Masala 2. Pound ginger, garlic, green chili and grated coconut together. 3. Heat oil in a wide sauce pan. Add ingredients for tempering mustard seeds, cumin seeds, urad dal and red chili. 4. Once the mustard seeds starts splattering add onions and saute till it turns brown. 5. Now add tomato and saute till it becomes mushy. 6. Add the pounded masala and mix well. 7. Then add turmeric powder, chili powder, salt and mix well. 8. Add the sliced brinjals and mix well. Close and cook for 20 minutes or until brinjal is cooked. 9. Finally garnish it with curry leaves and chopped coriander leaves. 10. Serve hot with steaming rice. FACEBOOK - YOUTUBE: INSTAGRAM - TWITTER - A Ventuno Production :

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