Potato Brinjal Curry Recipe / Vankaya Bangaladumpa Kura / Aloo Eggplant Dry Curry

Potato Brinjal Curry Recipe / Vankaya Bangaladumpa Kura / Aloo Eggplant Dry Curry

Potato Brinjal Curry/Vankaya Bangaladumpa Kura/Aloo Eggplant Dry Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 1/4 kg Brinjal
  • 1/4 kg Potatoes
  • 2 Green Chillies
  • 1 big Onion chopped
  • 1 pinch Turmeric Powder
  • Salt to taste
  • For Curry Powder :
  • 4 Dry Red Chillies
  • 1 sp Coriander Seeds
  • 1 sp Sesame Seeds
  • 1 sp Peanuts / Groundnuts
  • Few Dry Coconut Pieces
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 3 sp Oil

Instructions

  1. Dry roast above powder ingredients except coconut pieces, until brown in color, then remove from the pan.
  2. Allow to cool for a couple of mins then grind into powder along with coconut pieces.
  3. Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir.
  4. Add chopped onion, green chillies and saute for 2 min on medium flame.
  5. Add diced potatoes, salt, turmeric powder & stir, cover and cook on low-medium heat.
  6. Once the potatoes are 1/2 done add the chopped brinjal and mix well.
  7. If necessary add a few tablespoons of water and cook with cover.
  8. When the curry is done add ground powder and stir well to coat.
  9. Let it fry for 2-3 mins on low flame without cover & turn off the flame.
  10. Aloo brinjal curry is ready to serve, serve with rice or rotis.
http://www.sivaniskitchen.com/potato-brinjal-curry-alu-vankaya-kura/

Leave a Comment

five + 2 =

* By using this form you agree with the storage and handling of your data by this website.