Friday, May 26, 2006

Vankaya Chikkudukaya Koora(Brinjal curry with Flat beans)


Ingredients

Brinjals - 5 (You can use any variety of brinjal/eggplant available. But the long chinese variety or the round indian variety hold their shape. Curry made with the large round italian eggplants also tastes good though the eggplant might become mushy)
Chikkudu kayalu - 1/2 pound (you can use fresh or frozen)
Green chillies - 4
Ginger - a small piece
Curry leaves
salt to taste
Oil- 1 to 2 tbsps
urad dal
Channa dal
mustard seeds
Red chillies
Rice flour- a tsp

Method
Chop brinjal into small cubes. put them in water immediately to avoid discoloration.
Chop the chikkudukayaluGrind green chillies and ginger Heat oil.
Add mustard seeds, channa dal, urad dal and the red chillies.
When they are fried- add the chilly ginger paste and curry leaves.
Add the chikkudu pieces- sprinkle some water and add salt.
cook covered.
Add the brinjal pieces to the above and when they are almost cooked add the cooked chikkudu kayalu.
Stir well.
add the rice flour at the end to help bind the koora together.
Alternately- pressure cook chikkudu kayalu and drain the water.
add the brinjal to the oil and when that is almost cooked add the cooked chikkudu kayalu.

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