Monday, December 6, 2021

Round valor beans - brinjal curry | વાલોર - રીંગણાનું શાક | Kathiyawadi style valor - ringnanu shaak

Indian round valor beans - 1 1/2 cup,
Brinjal - 1,
Peanut oil - 4 - 5 tbsp,
Mustard seeds - 1/8 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Tomato(grated) - 1/3 cup,
Garlic cloves - 3,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Kashmiri red chili powder - 1 1/2 tbsp,
Coriander & cumin powder - 2 tsp,
Hot water - 1 cup,
Coriander leaves - 1/4 cup.

Wash and dry Indian round valor beans and eggplant well. Cut the top and bottom of the pod and remove nerves. Open pod and break into 1 inch pieces as per given below image.

Cut brinjal into medium sized cubes and keep into the water till needed.

Take 3 peeled garlic cloves along with red chili powder in mortar. Using pestle, crush well as per given image.

Wash 2 medium sized tomatoes well. Grate well and discard the skin and measure 1/3 cup.

In a pan, heat peanut oil over medium flame. Add mustard seeds followed with cumin seeds, asafetida,  Indian flame broad beans, crushed garlic & red chili mixture, turmeric powder and salt. Mix well.

Now add tomato pulp. Mix well. Cook covered former 7-9 minutes over medium flame. Keep stirring in between for even cooking.

Now add brinjalt cubes. Mix well. Again cook covered for 5-6 minutes over medium flame.

Add hot water and again cook covered for 5-6 minutes.

Now add cumin & coriander powder along with finely chopped coriander leaves. Mix well. Cook covered till oil starts to oozing out on top or vegetables are done.

Serve warm with rotla.

Adjust amount of ingredients as per taste.
For dry curry, replace tomato paste with lemon juice and reduce water to 1/4 cup.

For video recipe - 

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