Tag Archives: vankai

Vankai Pappu

Standard

I’ve made this particualr dal only once before… and it definitely tasted good even on the first try. Simply because its simple, and is a great option if you’re bored with all the other dal options in the kitchen. 🙂

Vankai Pappu

Vankai (brinjal)

Ingredients:

Method:

  • Cook the dal, chopped green chillies and vankai chopped into long pieces of 6 or 9.
  • In the meantime, squeeze the juice from the soaked tamarind and keep ready.
  • Once the dal has cooked, mash the dal and chillies well while keeping the vankai pieces intact.
  • Add the tamarind juice, salt, chilli powder and mix well
  • cook for 10 mins or till excess water dries up
  • In a small wok, heat 1 tsp oil and add the tadka.
  • Once the aavalu start popping, add to the dal and mix
  • Cook the dal for a couple of minutes more and then take off flame.

Serve hot with rice and ghee.

Vankaya Kura – with Kura Podi

Standard

This particular recipe is very easy, and is handy at times when you don’t really want to spend too much time in the kitchen! 😉

This recipe uses kura podi (https://teluguveggie.wordpress.com/2010/11/29/kura-podi/), and takes only abt 20 minutes to prepare.

Ingredients:
4-5 vankaya (brinjals/eggplant)
5 spoons of kura podi
3 tsp oil
1/4tsp turmeric
pinch of salt

Method:

  • Chop the vankaya into 4 parts each. Keep the pieces as similar in size as possible, and keep in a dish of water till needed.
  • Heat the oil in a wok, and when it starts to heat up, add the vankaya.
  • Add the salt and turmeric and mix well.
  • Put on a lid, and let it braise. Keep checking every 2 mins to ensure the vankaya is done.
  • When the vankaya skin is soft to touch i.e. makes a light indent when pressed, add the kura podi.
  • Mix well to ensure the podi covers all the pieces.
  • Cover again, and let it cook for 2 mins. Turn off the gas when the podi and vankaya starts to stick to the wok.

Serve hot with rice and dal.