- Brinjals – 250gms
- Broad Beans – 200gms
- Bengal Gram – 1 1/2tsps
- Black Gram – 1tsp
- Mustard Seeds – 1/2tsp
- Cumin Seeds – 1/2tsp
- Green Chilies – 6
- Ginger – Small Piece
- Turmeric Powder – 1/8tsp
- Salt – To Taste
- Oil – 7tsps
Wash brinjals. Take water in a bowl and add some salt and mix well—we add the cut brinjal pieces into this salted water so that the brinjals will not turn bitter and also will not change color.
Cut brinjals into finger length pieces and add them to the salt water. Take a microwave safe bowl. Remove the brinjals from salt water and place them in the microwave safe bowl. Add 15ml water to the brinjal pieces and place this bowl in microwave oven. Cover the bowl partially and cook the brinjal pieces on high power for 5 minutes. Allow 2 minutes standing time before removing the bowl from microwave oven. Remove water from the cooked brinjals and keep it aside. Cover the bowl to retain heat till use.
Wash broad beans. Cut the ends and remove the fiber from the broad beans. Break each broad bean into equal sized pieces. Similarly break all the broad beans into pieces and take them into a microwave safe bowl. Add the water which we have drained from the cooked brinjals to the broad bean pieces and place this bowl in microwave oven. Cover the bowl partially and cook on high power for 5 minutes. Allow 3 minutes standing time before removing the bowl from microwave oven. Cover the bowl to retain heat till use.
Wash ginger and green chilies and make a coarse paste in a mixer grinder.
Heat a pan and add oil to it. When oil is hot add bengal gram and black gram and fry stirring. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds & fry till the seeds splutter. Then add the ginger-green chili paste and fry well. Add turmeric powder, cooked brinjal pieces, cooked broad bean pieces and salt. mix all well and cook covered on low flame for 2 minutes. After 2 minutes remove the lid and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.
Points to Notice:
Use ginger and green chilies according to taste.
Add the cut brinjal pieces into this salted water so that the brinjals will not turn bitter (KANARU in TELUGU) and also will not change color.
Strain the cooked brinjal pieces and collect the water. Do not throw away this water. Cook the broad bean pieces with this water.
Remove as much fiber from the broad beans as possible—so that this fiber will not trouble while eating the curry. So it is advisable to break the beans with fingers so that we can remove the fiber instead of cutting the beans.
After adding all the ingredients to the pan
cook covered on low flame so that the spices gets mixed well with the
vegetables and bring taste.
Serve hot with plain rice or rotis, chapattis, parathas etc.
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