BAIGAN CHANADAL KI SABZI/VANKAYA CHENAGAPAPPU KOORA​​

Ingredients

  • 250 gms brinjals
  • half cup soaked chana dal
  • 2 cloves
  • 1/2 inch cinnamon
  • 2 tea spoons ginger garlic paste
  • 1 Onion
  • 1/4 tea spoon haldi
  • 1 tea spoon salt (as per taste)
  • 1 tea spoon red chilli powder
  • 2 green chillies
  • 2 table spoons of oil

For paste:
  • 2 table spoons grated coconut
  • 1 tea spoon jeera
  • 1 tea spoon khas khas
  • 2 tea spoons dhaniya (whole)

Method

Soak chana dal for 2 to 3 hours.  Drain water and keep aside.  (If you do not have time to soak chana dal, Par boil in a pressure cooker for two whistles or in a pan and keep it aside.)    Wash brinjals and chop to medium size pieces  and soak them in salt water.  (The avoids decolorising brinjals).  Make a fine paste of the above given ingredients adding sufficient water.

Heat Oil in a pan.  Add cloves and cinnamon.  Allow to splutter.  Now add chopped onions and green chillies.  Fry until the onions become transparent.  Add ginger garlic paste saute and add red chilli powder and haldi.  Fry for few seconds and add the chopped brinjals and soaked chanadal.  Add salt and a cup of water.  Close the lid.

Cook for 10 to 12 mins in a medium flame.  Add the grounded paste to the curry and cook  until the gravy thickens and the curry is done.

Baigan chanadal ki Sabzi/Vankaya Chenagapappu Koora is ready.......switch off the flame and take the curry into a serving bowl.  Garnish with fresh coriander leaves.....Tastes good with rice or rotis.........Try Andhra style of cooking brinjal-Bengal gram curry.............Enjoy.....
By Mrs Uma ramana

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