Monday, October 1, 2012

#39 : Vankaya Allum Kura ~ Eggplant Curry with Ginger-Green Chilli Paste

Today's recipe is very dear to my heart. This is that one curry I make the most often on special festive days. Look at how vibrant and inviting it is! Really, I would do anything to be served this eggplant curry, hot rice and rasam on a banana leaf :-) Sometimes these simple joys make the most magical memories ! 
  • 2 big Eggplants
  • 10 Green chillies
  • 2-inch piece of Ginger
  • Handful of Cilantro Leaves
  • 2 Tbsp Oil
  • Salt to taste
  1.  Wash and chop the eggplant into big-bite sized pieces. Sprinkle some salt and set aside for 10 mins. The eggplant pieces will ooze out a little bit of water. Dry with a kitchen towel
  2. In a large pan heat oil. Add eggplant pieces, cover with a lid and cook on medium-low heat until they are tender
  3. Make a coarse paste out of green chillies, ginger and cilantro adding very little water if needed
  4. Add this paste to the tender eggplant pieces and fry on medium heat for 10 mins until the oil begins to ooze out. Add salt
  5. Serve with hot rice

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