Brinjal with Garlic Chili
Welcome to Hyderabadi Ruchulu, where we explore delightful culinary creations. Today, let's delve into the art of preparing Brinjal with garlic chili or vankaya velluli karam—a combination that tantalizes the taste buds with its spicy allure, particularly appealing to aficionados of brinjal.
Course: Dinner, Lunch
Keyword: Brinjal With Garlic Chili, Eggplant Recipes, Vankaya Recipes
Servings: 4 people
- 1/4 kg Brinjals
- 12-14 Garlic Cloves
- 1/4 cup Curry Leaves
- 1 tsp Cumin Seeds
- 1 1/2 tsp Chili Powder
- 1/4 tsp Turmeric Powder
- 1/4 cup Coriander Leaves
- 3 tbsp Oil
For this delectable recipe, you'll need 1/4 kg of brinjals. Begin by making vertical cuts in them, dividing the brinjals into four parts, reminiscent of the technique used for gutti vankaya or masala-stuffed brinjal.
To ensure the brinjals maintain their freshness and color, immerse the cut pieces in salt-water, preventing them from turning brown during the preparation process.
Now, let's move on to the cooking process. Heat 3 tbsp of oil in a pan and carefully add the cut brinjals. Fry them, flipping intermittently, over a low flame until they are thoroughly cooked on all sides.
As the brinjals sizzle to perfection, let's craft the garlic chili paste. In a mixer jar, combine garlic cloves, 1 tsp cumin seeds, salt to taste, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these ingredients into a flavorful paste.
Transfer the prepared garlic chili masala to a pan, add a dash of water and 1/4 tsp of turmeric powder, and cook for a minute.
Integrate the cooked brinjals into this aromatic blend, stirring them gently. Close the lid and let the concoction simmer over low heat for 3-4 minutes.
As the oil begins to float on the surface, garnish the dish with a sprinkling of fresh coriander leaves. Finally, cut off the stove.
This mouthwatering brinjal with garlic chili creation is now ready to be savored. Pair it with rice or roti for a wholesome and satisfying meal. Thank you for joining us at Hyderabadi Ruchulu—where every dish tells a tale of flavorsome finesse.