Vankaya – Chikkudukaya Kura(baby brinjal and indian broad beans curry)

May 1, 2007 at 7:17 am Leave a comment

As I was going through a food blog ,MasalaMagic of Latha,I saw that there was an event RCI (Click on icon to learn more)
I came to know from Latha’s blog that RCI is originated by Lakshmi K of Veggie Cuisine.
I decided to stop by,and post one of the recipes from my kitchen – vankaya chikkudukayakura,totally andhra ,this is one dish I frequently make as long as I get chikkudukaya/indian broadbeans. The aroma and taste of this curry are just mouthwatering and appetizing. recipe source: My Mom
prep’ time: 20-30 mins
serves: 2-3
baby brinjals/vankaya
chikkudukaya/indian broad beans
Note:there is no particular measurement for vegetables in this recipe .you can take as much as you like and adjust more or less as you like.
1 tomato

1″ small ginger piece
3-4 small green chillies
1 tbsp oil
salt as required
for seasoning,2 dry red chillies,1 tsp urad dal,i tsp chana dal,1 tsp mustard seeds,1/2 tsp cumin seeds/jeera,dash of hing
First wash,string and tear chikkudukaya into 1 inch pieces.cut brinjal. Take a wide pan,add a tbsp of oil.Add and toast the popu/seasoning ingredients. Add brinjal,tomato,chikkudukaya pieces. Sprinkle some water(optional). Cover and let it cook for 10 mins.Keep stirring in between.Meanwhile,wash and grate ginger,finely chop green chillies.Crush them together on a cutting board to get a nice aroma. Now,when the curry is three-forth done,add salt and ginger -green chilly paste. Stir well.Cover again and let it cook till done. Take this into a serving dish and garnish with coriander and serve with rice or roti.
alternatively,you can first boil the veggies together,season then add veggies and add tomato or tamrind juice for a little sour tint and add ginger – green chilly paste.

Entry filed under: Curries and Stir-fries.

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