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Friday, August 17, 2012

Ivy Gourd Brinjal Curry / Dondakaya Vankaya Kura



vankaya & dondakaya kura

                                   
Ingredients :

  • 1/4 kg Ivy Gourd / Tindora
  • 1/4 kg Brinjal / Eggplant
  • 1 pinch Turmeric Powder
  • 2 sp Chutney Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash and cut dondakayalu into lengthwise pieces.
  • Wash & cut vankayalu into small pieces in water & keep aside.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When it done add curry leaves, chopped dondakayalu and stir.
  • Sprinkle little water & stir, cover and cook until the pieces are soft.
  • Add chopped brinjal, salt, turmeric powder and stir well. 
  • Cover and cook on low flame, keep stirring in middle.
  • When the curry is done add chutney powder & stir well.
  • Cook for couple of mins with cover and mix well.
  • Remove from flame and transfer into a serving bowl.
  • Vankaya & dondakaya kura is ready to serve, serve with hot white rice. 

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