Sunday, December 19, 2010
Brinjal-cranberry beans gravy
This recipe is inspired from Sailu's Vankaya Gasagasala Kura. She tempted me so much with her pics that I had to make them. I did not get the lovely colour which is in her gravy though:(. I did a slight variation by adding fresh cranberry beans which is famous in Ooty. The locals here grow them and make a special curry with it(Will blog about it later). This beans makes any curry so flavourful!
1 cup fresh cranberry beans
6-8 baby brinjals, washed and sliced
1 medium onion sliced
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
a pinch of roasted methi/fenugreek/menthi pwd
a pinch of roasted cumin pwd
3 tbsps khus khus/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery
1 lemon sized tamarind, pulp extracted
Fresh chopped coriander leaves
salt to taste
Wash and pressure cook the beans for 2-3 whistles.
Heat a pan and add 1 tbsp oil, to this add the sliced brinjals and roast them till soft and brown on both sides. Remove and set aside.
In the same pan, add the remaining oil. Once hot, add mustard seeds and as they splutter, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute, Add onions and saute for 2-3 minutes. Add the roasted khus khus(poppy)paste, tamarind extract and jaggery and cook on medium high flame. Add salt, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd, combine well and cook till the oil comes out of the mixture. If the mixture is too thick you can add 1/2 to 1 cup of water.
Add the roasted brinjal slices and cooked beans and cook on medium heat for 15 minutes or till the gravy turns thick. Turn off heat, garnish with fresh coriander leaves. Serve with rice or rotis.
I was cooking for first time with poppy seeds and thanks to Sailu, My family enjoyed the curry!