Andhra means there should brinjal dishes in some form..I am doing Blogging marathon – Andhra Special..Then how could I not have brinjal dishes in this..
This is a Andhra brinjal poriyal..A lovely stir fry with lots of flavour packed in it..As you all know that my mum loves brinjal and this was her favorite one..
I am sending this recipe to Blogging Marathan Day 3 in the theme Regional Special...I am doing Andhra Recipe for this whole week..So hope you love it..
So here you go for step by step recipe with pictures...
Recipe Source:Sailu’s Food
Brinjal (Any Variety is fine)
Asafoetida / Hing / Kaya Podi- ¼ tsp
Mustard seeds-1 tsp
Turmeric powder-1 tsp
Curry leaves -1 spring
Salt to taste
For Roasting and Grinding:
Cumin seeds / Jeerakam -1 tsp
Coriander seeds / Malli – 1 tblspn
Dry Red chilli-4
Fenugreek Seeds / Vendayam- ¼ tsp
Channa Dal / Kadala Paruppu-1 tblspn
Sesame Seeds / Ellu-1 tsp
Heat 1 tsp of oil in a pan and add in all the roasting spices..Fry this in a very low flame until everything turns into golden and smells good..Cool this and ground into a powder..
Now heat oil in a kadai...Add in mustard seeds and allow them to pop..
Add in Asafoetida and curry leaves..Now add in sliced brinjals and toss well..
Now add in salt and turmeric powder..Mix this well..
Cover the lid and let it cook for 4 mins..
Now open the lid and add in the powdered spices...Toss well and cook this uncovered for 10-15 mins on a slow flame..
Switch off the flame and serve this with rice...
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|Take all your ingrediants|
|These are the spices which you need|
|add in all the whole spices|
|till it gets golden brown|
|allow to cool down and put that in a blender|
|make into a fine powder and set it aside|
|Take a lovely eggplant..You can use the regular kind|
|slice it in half|
|cut in quaters|
|and slice them thinly|
|Take it in a colander|
|add mustard seeds|
|add in asafoetida|
|and curry leaves|
|now add in eggplant|
|season with salt|
|and turmeric powder|
|cover and simmer|
|untill it is half cooked|
|sprinkle in spice powders|
|cook on high heat untill it turns crispy|
|With some rice..|