Thursday, 12 January 2012

Eggplant & Tomato Curry( vankaya tomato curry)

Couple of purple Brinjals (cut them into lengthwise)
1 onion (Finely chopped)
1 Tomato (Finely chopped)
4-5 Whole Red Chillies
Few Curry Leaves
1/2 tsp Ginger Garlic paste
1 tsp Cumin seeds
1 tsp Turmeric Powder
2 tsp Chili Powder (If you like really spicy you can add more)
1 tsp Coriander Powder
1 tsp Yoghurt
Salt to taste
2 tbsp Lime juice
2 tbsp Oil

Cut each brinjal length wise and keep in salted cool water.Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves, when they begin to pop then add red chilies in it. Add chopped Onions and Tomatoes, mix them properly and cook for few minutes till they become soft then, add brinjals, add salt, red chili powder,yoghurt and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional).Transfer into a serving Bowl. Hot Rice with Vankaya and Tamata curry along with Moong Daal makes the day a feast day.