Monday, August 20, 2012

Fresh Vaal Brinjal Curry

Time 45 min
Fresh vaal/ Fresh field beans 1 cup
Brinjal/Eggplant (cut into 4 pieces) 3-4
Finely chopped onion 1 big size
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Besan 1 tbsp (Add 2 tbsp water to besan and make a paste)
Cumin seeds 1/2 tsp
Water 2 cups
Oil 2 tbsp
Salt to taste

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add cumin seeds, after it crackles add onion, fry till it turns golden brown. Then add red chili powder & turmeric powder. Fry for about 2-3 min. Then add vaal. Fry for 2-3 min. on low flame. Then add half cup of water. Cover the lid and cook for 1 whistle. Switch off the flame. Immediately remove the air from the cooker and then remove the lid. Now switch on the flame, add eggplant to the cooker, fry for about 3-4 min. Then add 1-2 tbsp of water and cook by covering lid till eggplant is cooked. Then add besan paste, salt and 1 cup of water and cook for 3-4 min. You an add more water as per the thickness of curry you want. Switch off the flame and serve hot with bhakari or rice.

Vaal may get overcooked in cooker, To avoid this u can use regular pan

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