Vazhuthananga Moru Curry || Brinjal In Yogurt Gravy || Sadya Special ||Ep No :142

 


Egg plant is a plant species in the nightshade family solanaceae.It is grown world wide and it is an edible fruit.If properly stored, brinjal will usually keep for about 5 to 7 days in the refrigerator.They are nutritionally low in macronutrient and micronutrient content , but the capability of thr fruit to absorb oils and flavors in to the flesh through the cooking process is anazing and hence it expands its use in the culinary arts.They are delicate , tropical perennial plant often cultivated as a tender or half - hardly annual in temperate climates. 

Scientific Classification

Kingdom : Plantae

Clade : Tracheophytes

Order : Solanales

Family : Solanaceae

Genus : Solanum

Species : S.melongena

Binominal Name : Solanum melongena 

Yogurt Gravys are more  popular dishes in Kerala. It is one of the tasty dishes which can be serves as gravy's.Nutritionally brinjal is very low in fat and has a rich source of fibre in  it.It is a healthy dish for reducing weight.

Method Of Preparation 

Take two medium size brinjal .

Put it into   the water.

Chop brinjal into  round wise first and then chop lengthwise.

Remove its inner seeds.

Wash well under running water two to  three times and then squeeze it and keep in an earthen pot.

Add quarter teaspoon of turmeric powder and one teaspoon dry red chili powder along with one teaspoon of salt.

Add sliced two green chilies for the spiciness.

Add quarter glass of water and cook on high flame initially.

Stir well , cover and cook .

When it starts boiling, reduce the flame and cook well.

In a mixi jar take 12 tablespoon of freshly grated coconut, add quarter teaspoon turmeric powder , one shallot,one teaspoon of cumin seeds along with quarter glass water, grind well.

Once brinjal is soft and well cooked , add the prepared mix to the curry.

Allow them to boil.

Take a cup of thick yogurt, beat with a spoon or fork, and make with out lumps.

Add the curd to the gravy while stirring.

After adding curd donot allow to boil.

When it starts to boil, switch off the flame and stir well for a minute to avoid further boiling.

Switch on the flame and keep a pan and add two tablespoon of coconut oil.

When coconut oil heats up, add half teaspoon mustard seeds.

Once mustard seeds pop up , add half teaspoon of fenugreek seeds.

Then add a fistful of fresh curry leaves and switch off the flame.

Transfer the seasoning to the gravy and cover for ten minutes.

After ten minutes serve with hot rice.

Taste best if served with rice on next day.




Ingredients 

Brinjal Medium size - Two Nos

Green Chilies - Two Nos

Turmeric Powder - Half Teaspoon

Dry Red Chili Powder - One Teaspoon

Freshly Grated Coconut - 12 Tablespoon

Cumin Seeds - One Teaspoon

Shallot - One Nos

Coconut Oil - Two Tablespoon 

Mustard Seeds - Half Teaspoon

Fenugreek Seeds - Half Teaspoon

Curry Leaves - One Fistful

Water - As Required

Salt - As Per Taste

Short Video :

Prepare and give us a feedback.


Thank you

Dedicated to Mummy

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