Рецепт Muvva Vankaya Kura (Baby Eggplant Curry)
I'm always looking for new eggplant recipes and when I find a new recipe, I try to make as soon as I can :-) This muvva vankaya (muvva=pearl vankaya=eggplant) curry recipe is from a Telugu cooking show that I duly noted down in my recipe diary. Valli already made the same dish few months back.
We rarely get really small baby eggplants here, so it took me a while to get to this recipe. But luckily my mom found some beautiful baby eggplants at the Indian grocery a month back and I made this curry right away (so it has been sitting in the drafts for while :-)).
There is no stuffing or grinding involved in this dish and is quite easy to make. It is basically eggplants cooked in spicy onion-tomato gravy. It tastes good with rice and roti.
Ingredients: Serves 4
- Baby Eggplants - 10~12
- Onion -1 large, finely chopped
- Tomatoes - 2 medium, finely chopped
- Ginger+garlic paste - 1tsp
- Green Chilies - 2, slit
- Ground Coriander - 1tsp
- Ground Cumin - ½tsp
- Turmeric - ¼tsp
- Red Chili powder - ½~1tsp (adjust as per taste)
- Cilantro - 2tbsp, finely chopped
- Salt - to taste
Method:
Trim the stems and make a '+' cut on the base. Soak them in salted water.
Heat 2tbsp oil, add the chopped onions, green chilies, ginger+garlic paste and cook till the onions are lightly browned around the edges.
Add the eggplants, cover and cook till they are tender.
Now add the chopped tomatoes, ground coriander, cumin, turmeric, red chili powder and salt. Cook till the tomatoes turn mushy. Add water if the curry looks too dry.
Serve with rice or roti.