Eggplant Drumstick Curry
Ingredients
1 Drumstick , cut into 2 inch long
4 Brinjal (Baingan / Eggplant)
1 teaspoon Mustard seeds
1 teaspoon Urad Dal Flour
Salt , to taste
Sunflower Oil
To grind
4 tablespoon Fresh coconut
4 Dry Red Chillies
1 tablespoon Coriander (Dhania) Seeds
1 tablespoon White Urad Dal (Split)
18 grams Tamarind
1 tablespoon Jaggery
To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside.
Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down.
In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste.
Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat. Then add in the ground paste saute for about 2 minutes.
Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften.
Add in the boiled drumstick and give it good mix. Check for seasoning and garnish with some coriander leaves and serve warm.
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Ingredients
1 Drumstick , cut into 2 inch long
4 Brinjal (Baingan / Eggplant)
1 teaspoon Mustard seeds
1 teaspoon Urad Dal Flour
Salt , to taste
Sunflower Oil
To grind
4 tablespoon Fresh coconut
4 Dry Red Chillies
1 tablespoon Coriander (Dhania) Seeds
1 tablespoon White Urad Dal (Split)
18 grams Tamarind
1 tablespoon Jaggery
To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside.
Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down.
In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste.
Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat. Then add in the ground paste saute for about 2 minutes.
Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften.
Add in the boiled drumstick and give it good mix. Check for seasoning and garnish with some coriander leaves and serve warm.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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