Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Brinjal & Potato Curry (Vankaya-Alu Pulusu)

Velvety texture of young, fresh green eggplant is a pure luxury, especially when paired with potatoes and tomatoes. The purple brinjals does not have the same delicate flavor but makes a good substitute here. The combination that I like most is brinjal-potato curry with sorghum roti. I have the sorghum flour, I know how to make the roti and I wanted to make them for this curry, but I was short on time so instead I made rice, the quick and easy alternative.

Recipe:
Thai Eggplant (Green brinjal / Poluru Vankaaya)
6 to8 green brinjals
1 or 2 medium sized potatoes - peeled and cubed
4 to 6 large, plump, ripe tomatoes - diced finely
1 onion - sliced thinly lengthwise
1 tablespoon of dry coconut powder
1 tablespoon of poppy seeds (gasa gasaalu) - powdered
1 teaspoon of ginger-garlic-cilantro paste
1 teaspoon of red chilli powder and salt
1/2 teaspoon of turmeric

Preparation:

Take tap water in a pot and add one teaspoon of salt. Cut brinjals into medium size quarters and add them to salt water. This will prevent the discoloration of cut brinjals. (An old trick, I think that all home cooks know in India.)
In a big pan, heat one teaspoon of oil and do the popu or tadka(frying 1 tsp mustard seeds and cumin), add the onions, sauté them till golden. Next add tomatoes, cook them on high heat, covered for few minutes until they soften and turn into mush.
Then, add the brinjal, potato, salt, turmeric, red chilli powder, coconut, poppy seed powder and ginger-garlic paste. Add half to one glass of water, mix them thoroughly and cook them covered on medium heat for about 15 to 20 minutes or until the potatoes are tender.

Brinjal & Potato Curry with Rice and Boiled Egg
Our meal - Brinjal & Potato curry with rice and boiled egg

Posted by Indira©Copyrighted in Potato, Amma & Authentic Andhra, Vankaya (Brinjal) (Tuesday October 25, 2005 at 10:30 pm- permalink)
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