Aloo Eggplant Curry / Bangaladumpa Vankaya Kura

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Aloo Eggplant Curry / Bangaladumpa Vankaya Kura

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 3

Ingredients

  • 3 no Potatoes
  • 3 no Brinjals chopped
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric 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
  • 3 sp Oil
  • Curry Leaves
  • chopped Coriander leaves

Instructions

  1. Wash, boil aloo and remove the skin & mash it, keep aside.
  2. Heat oil in a pan add popu ingredients and fry.
  3. When they splutter add curry leaves, green chilli, onion pieces and fry.
  4. Once done add tomato pieces and stir for 2 mins
  5. Add chopped brinjal, salt, turmeric powder and stir well.
  6. Sprinkle little water & mix well, cover and cook on low flame.
  7. When it done add mashed aloo, red chilli powder and mix well.
  8. Cover and cook on low flame for 5 mins.
  9. After that remove the lid and add chopped coriander leaves and stir.
  10. Transfer into a serving bowl, aloo brinjal curry is ready to serve.
  11. Serve with rice or rotis.
http://www.sivaniskitchen.com/2012/02/aloo-eggplant-curry-bangaladumpa.html

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