Thursday, April 12, 2012

Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)
Serves 2

Indian Broad Beans (Saem/Chikkudukaya)- 100 Grams
Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.
Salt- To Taste

Tamarind Pulp- 1 Tbsp.

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.
Dried Red Chilli- 1, Broken in Half

Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Gram (Urad Dal)- ¼ Tsp.
Mustard Seed (Rai/Sarson)- ½ Tsp.
Cumin Seed (Jeera)- ¼ Tsp.
Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

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

Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Broad Beans) & Mix

Add the Tamarind Pulp & Mix

Check for Water if needed (try to make this without Water which results in a Dry Preparation), Cover & Cook till done

This recipe can be made with the Seeds (Daane/Ginjalu) of the Broad Beans & Brinjal

Brinjal & Peas can be cooked directly on the flame which would Cook on Medium High Flame straight after the Tempering & then Covered  to cook on Low Flame
The reason we Cook Brinjals on Medium High Flame initially is to avoid the Bitterness it may produce while being cooked on Low Flame 

The Stove Top method is the Best if we have enough time instead of Boiling the Vegetables which would be appropriate when running short of time or trying for a different method to make these Vegetables (Boil together the Beans & Brinjal with Salt, Turmeric Powder till Tender)

Optional is to add Red Chilli Powder- 1 Tsp. in the end

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

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