Vankaya Pachikaram/Brinjal curry


Hello friends.  Welcome to Bilvani’s Kitchen. Today I am going to share with you all a tasty curry recipe using brinjal.

Brinjal or Eggplant is most commonly used vegetable in Andhra cuisine and perfectly acronymed as King of vegetables. We can prepare a wide variety of dishes using brinjal namely fry, gravy, chutneys and many more which suits for both rice as well as bread recipes like naan, chapathi, kulcha etc.

If you search on Google for recipes with brinjal, the first recipe which will pop up is Andhra style Gutti vankaya curry. It’s the signature dish of Andhra Pradesh.

But every day we can’t prepare Gutti vankaya curry due to time constraints.

So in today’s post I am going to share with you all a simple recipe called as “Vankaya Pachikaram” .

This curry requires very less oil and can be prepared within 10 minutes. The below ingredients are required for preparation of Vankaya Pachikaram.


Ingredients: 

1. Vankaya/brinjal/Eggplant – 250g
2. Dhaniya – 2 teaspoons
3. Jeera – 2 teaspoons.
4. Green chili – 7 to 8(adjust according to your taste)
5. Salt – 1 teaspoon(adjust according to your taste)
6. Oil – 2 tablespoons.
7. Ginger – medium chopped
8.Garlic – 5 pods(optional)


Preparation:
  1. Wash the brinjal. Remove the stem and cut the brinjal into thin long slices. Keep the pieces in a bowl of water and add a pinch of salt, so that they don’t change color.
  2. Now take jeera, dhaniya, green chili, ginger, garlic in a mixer jar and grind them into fine powder. Do not add water.
  3. Place a pan on stove, add 2 tablespoons of oil and let it heat for a minute. In place of oil you can use butter or ghee as well.
  4. Add brinjal pieces and sauté them for 2 minutes.
  5. Then add freshly prepared green chili powder and mix them nicely.
  6. Fry the mixture for 5 minutes.
  7. Once the mixture is fried and when you can smell the aroma, then pour some water just enough to cook the brinjal. Adjust salt as per your taste.
  8. Cover and cook for 10 minutes on low flame.
  9. Once all the brinjal pieces are tender and nicely cooked, then add some curry leaves and cook for 2 minutes on low flame.
  10. After 2 minutes switch off the flame and the curry is ready to serve.
                                    

Enjoy this curry with hot steamy rice and ghee. Trust me it taste heavenly. It goes well with chapati and pulka as well.
This curry doesn’t contain onion is good for people doing fasting or pooja.

It’s also good for the people who are on diet because very less oil is used in the curry preparation.

Hope you all try this recipe. Please do try and share your feedback.

Eat healthy and stay fit.

Thank You.
Jagruthi

Comments

Post a Comment