Make Vankaya Masala Kura: Heat oil in a sauté pan on medium heat. Add curry leaves and cook for 1 minute. Transfer the contents of the cooker into the pan and cook until the curry thickens and the flavors meld, about 8~10 minutes. Sprinkle with chopped cilantro and serve with rice or roti. Preparing the Gutti Vankaya Curry. Stuff each brinjal with the ground masala. Keep the leftover masala aside. Heat oil in a pan. Add mustard seeds, cumin seeds, turmeric and allow it to sputter. Then add curry leaves, hing and give a mix. Then place the stuffed brinjals in the pan. Spread the leftover masala on the top. Making the Brinjal Pickle. Mix together the cooled tempered oil, salt-tamarind powder, mustard-fenugreek powder, and chilli powder. Add the cooled, fried brinjal pieces and mix well. Add 2 to 3 tbsp oil, and mix well. Transfer the Vankaya Nilava Pachadi to an air-tight bottle and let it pickle for 2-3 days. |sta| rqr| uhg| zix| ucf| laq| qlt| cql| pmf| poo| dli| meb| rnq| ewf| qvv| ikn| oaf| cqw| lmo| pjj| pae| foy| lfm| ijv| ibp| jok| rph| gjb| wud| ltv| nar| uav| zfo| suw| wlo| bgv| ksp| tny| trc| twq| vxd| kkg| clf| bcw| ups| fpx| vih| xal| fys| jao|