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Monday, December 19, 2011

Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

South Indian Vegetarian Main Course Special
Andhra Cuisine (Andhra Vantalu)
Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

Ingredients:
Indian Broad Beans (Saem/Chikkudu Kaya)- 15 No’s
Long Purple Brinjal/Aubergine (Baingan/Vankaya)-  6-7 No’s, Small 
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Turmeric Powder- ¼ Tsp.

For Tempering (Tadka/Popu):
Mustard Seeds (Rai/Aavalu)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.
Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.
Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s
Asafoetida (Hing/Inguva Podi)- a Pinch

For the Aromatic Paste:
Ginger (Adrak/Allam)- 1 inch Piece
Green Chillies (Hari Mirch/Pacchi Mirchi)- 3 to 4 (Our Chillies are of Milder Spice Level so the number varies according on the Strength of the Chillies)
Fresh Coriander(Dhaniya/Kothimeera)- 2 Tbsp., Finely Chopped

Method:
Wash, Clean, De String from both sides and Cut Broad Beans breadthwise into Inch long pieces
Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)

Make a Paste with the Ingredients mentioned above 

Heat Oil in a Pan and put the Tempering items starting with Mustard Seeds
As Mustard Seeds start to crackle, add Chana Dal, Urad Dal, Jeera, Curry Leaves and Hing as the Dals turn into slight Golden Colour
Add Beans, Brinjal, Turmeric Powder, Salt, Mix well & Keep Stirring on Medium High Flame
Lower the Flame & let the Vegetables cook in their own steam with a Lid on Slow Flame

Keep Checking in between and add the Ginger-Green Chillies-Coriander Paste towards the end  

Serve Hot with Steamed Rice, Clarified Butter (Ghee), Andhra Pickle, Telugu Lentil Soup (Charu), Potatoes Fry (Aloo Vepudu), and Crispy Fried Lentil Fritters (Vadiyaalu) for a Traditional Andhra Meal!

Feel free to share your views & do let us know how this one turned out :)

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