chinna vankaya masala My Recipebox:

Rate the recipe
1 reviews so far

Author priya2mahi Servings 0 persons
Published April 14, 2009 Cooking Time (mins) 20
Main Ingredient Brinjals Preparation Time 15 mins


Recipe of chinna vankaya masala

Ingredient Name Quantity Unit
oil for frying   Cup
red chillies for tempering  
curry leaves for tempering  
onion  1 to 2 Small
tomatoe  1 to 2 Small
turmeric powder  little
fresh garlic pods,  big 5 to 6 Numbers
dry coconut powder  2to 3 spoons Small
coriander powder  2small spoons Small
peanuts  cup Small
coriander leaves   Small
tamarind juice how much we need  
6 to 8number brinjal small one  
sesme seeds  1 spoon

Grind coconut powder, garlic, coriander powder,sesmee seeds, chilli powder, sail ,turmeric, peanuts into very smooth paste and keep aside . And then cut tomataoe into slices and then onion, and bringal into four parts without breaking. then add the oil how much we need but for this curry we need a little bit more oil. Then stuff the grinded masala into the bringal and keep aside. then add tempering with curry leaves and red chilli after frying add the onions and then tomatoes and fry until it became smooth add then stuffed bingjal and fry for 5 minutes without adding water inbetween you turn all the side and then add remaning masala and little bit water how much we need the water and cook until brinjal becomes smooth last remove the lid and add tamarind juice and cook for 3 minutes and see the salt and you add how much we need ,at last you add coriander leaves for garnishing.This is good for masala rice ,plain rice ecpesially for chapathi and roti or with poori. For everthing this will be very good for all the rice items.
About Recipe
Recipe Tips

Comments on “chinna vankaya masala

Leave a Comment

You need to login to continue, click here