Posts tagged ‘vankaya’

March 2, 2015

Vankayi Nuvvula Masala / Brinjals in sesame sauce


Vankayi Nuvvula Masala is a classic Andhra brinjal recipe prepared for special occasions at home. I’ve tried my hands on this recipe quite a number of times but was not satisfied. Finally, I adapted this recipe from my mom and  sailu’s kitchen , and yessss….this time I was successful in getting it yumm !

This goes well with rice and rotis.

vankayi nuvvula masala

Ingredients :

1. Purple brinjals – 250 g

2. Onion sliced – 1 large

3. Green Chillies -3 to 4

4. Oil – 2 tbsp

5. White sesame seeds / nuvvulu – 2 tbsp (dry roast them)

6. Gasagasalu / khus khus – 1tbsp (dry roast them)

7. Curry leaves – few

8. Jeera / Cumin seeds – 1/2 tsp

9. Ginger garlic paste – 1 tsp

10. Red chilli powder – 1/2 tsp

11. Haldi /turmeric – 1/4 tsp

12. Jeera powder – 1/2 tsp

13. Dhaniya powder – 1 tsp

14. Salt to taste.

Method:

Firstly, make  ‘ + ‘ quarters on all brinjals and place them in salted water. Keep it aside for 10 min.

Meanwhile ,Grind the lightly dry roasted sesame and poppy seeds to a fine paste. Keep this aside.

Add 1 tbsp of oil in a vessel and roast the brinjals for about 8 to 10 min till they turn brown. See that the brinjal gets roasted properly. Remove the roasted brinjals and keep them aside.

In the same vessel, add onions and green chillies . Saute them for about 5min on a medium flame. Once done, cool it and  grind this to a fine paste. Keep it aside.

Now, in the same vessel add remaining oil and add jeera. Once the jeera starts to splutter, add curry leaves and onion – green chilli paste.  Saute till it is well cooked and add ginger garlic paste. Once the raw smell of the ginger garlic paste is gone, add the sesame -poppy seeds paste. Cook this for about 4 to 5min.

Add red chilli powder ,salt, haldi ,dhaniya powder and mix well. Then add, 2 cups of water and bring the gravy to boil.

Now, reduce the flame and add the well roasted brinjals . Allow to simmer for about 10min. Once the curry thickens, turn off the heat.

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