Brinjal With Garlic Chili | Vankaya Velluli Karam
For this delectable recipe, you’ll require 1/4 kg of brinjals. Begin by earning vertical cuts in them, dividing the brinjals into four elements, reminiscent of the system utilized for gutti vankaya or masala-stuffed brinjal.
To ensure the brinjals manage their freshness and colour, immerse the slash items in salt-h2o, avoiding them from turning brown in the course of the preparation course of action.
Now, let us transfer on to the cooking approach. Warmth 3 tbsp of oil in a pan and very carefully include the lower brinjals. Fry them, flipping intermittently, above a lower flame till they are thoroughly cooked on all sides.
As the brinjals sizzle to perfection, let us craft the garlic chili paste. In a mixer jar, blend garlic cloves, 1 tsp cumin seeds, salt to flavor, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these components into a flavorful paste.
Transfer the organized garlic chili masala to a pan, incorporate a dash of drinking water and 1/4 tsp of turmeric powder, and prepare dinner for a moment.
Combine the cooked brinjals into this aromatic blend, stirring them gently. Shut the lid and let the concoction simmer around lower heat for 3-4 minutes.
As the oil commences to float on the surface area, garnish the dish with a sprinkling of fresh coriander leaves. Ultimately, slash off the stove.
This mouthwatering brinjal with garlic chili development is now all set to be savored. Pair it with rice or roti for a healthful and satisfying food. Thank you for joining us at Hyderabadi Ruchulu—where just about every dish tells a tale of flavorsome finesse.
