Brinjals Small sized – 1/4 kg
Onion – 2 medium
Tomato puree – 1 cup
Ginger Garlic paste – 1/2 tsp
Turmeric powder a pinch
Salt to taste
Chili powder – 1 tsp
Coriander powder – 1 tsp
Garam Masala – 1 tsp
Green chilies – 2 medium
Mustard seeds – 1/2 tsp
Oil – 2 tsp
How to make the Muvva Vankaya
Wash and slit through whole brinjals vertical across on the top keeping the stem intact. You will have criss cross on top. Soak in a bowl of water.
Heat a non stick pan with oil, add mustard seeds along with curry leaves. Then add the ginger garlic paste, green chilies and onions. Saute well.
When the onions turn brown, add tomato puree, salt, chili powder and turmeric powder saute for 5 mins till the tomato is cooked well.
Now add the drained brinjals and saute well. Cover with lid and cook for 5 mins. Next add the coriander powder, garam masala powder and cover again for 5 mins.
Add little water and cook in sim till the brinjals get cooked well and is nicely coated with masala.
Garnish with chopped coriander leaves and serve with rotis.
This goes for the May Week 1, Cooking from Cookbook Challenge Group.