Vankaya Allam karam(Brinjal curry with ginger green chilli paste)


Brinjal: 250 gms

Ginger : 1 inch piece

Green chilli : 4 nos.

Salt: As required

Turmeric: A pinch

Oil: 2 tbsp


Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: 2 sprigs(Few)

Chitti vadiyalu(urad dal friums small): 1 tbsp

Hing(Asafoetida): A pinch

Method of preparation:

1. Rinse and cut the brinjal into cubes and put them in water with salt and turmeric.otherwise brinjal changes it’s colour and taste.

2. Take a kadai and pour 1 tbsp of oil and put the brinjal pieces, Add required amount of salt and turmeric.

3. Cook the brinjal pieces on low flame and mix them occasionally.

4. Meanwhile  in a mixer grinder put ginger ,green chilli  and grind to a smooth paste and keep it aside.image (32)

5.when the brinjal pieces are half cooked add ginger green chilli paste to it. Mix thoroughly.

6. Cook the pieces till they are completely done.image (33)

7. Transfer the curry onto a bowl.Do the tempering and pour onto the curry.
8. For the tempering put small kadai pour 1 tbsp of oil. Add urad dal, chana dal, mustard seeds and cumin seeds. When they are almost done fry the chitti vadiyalu for a minute. And also add curry leaves and a pinch of hing.

9. Now the vankaya allam karam is ready and can be served with hot rice and a tsp of sesame oil.image (34)