Jun 4, 2017

Vankaya, Chikkudukaya, Cauliflower Kura (curry)

A MIXED VEGETABLE CURRY WITH BRINJAL, INDIAN BROAD BEANS AND CAULIFLOWER (ANDHRA STYLE)
I always like to have my lunch very simple like one subji and rice or roti. I hardly make two curries, rice rasam for week days lunch. If I have rice in the afternoon I prefer to have roti or any thing light for dinner. This curry is one of the perfect combination with rice or roti. I usually make this with the combination of brinjal and broad beans. But in winters when we get cauliflower can mix cauliflower to this curry. Other then cauliflower you can mix potato to the same curry. If you want to make this as a side dish pappu charu or pesara pappucharu or any tadka dal is the best combination with this curry 

INGREDIENTS:-
Indian broad beans--250gms (Avarakai,phali,sem
Eggplant(brinjal)---1 big or 250gms
Cauliflower  ----  1 small flower
Onion---1 big chopped
For seasoning:-
Mustard seeds --- 1/2 tea sp
Cumin seeds ---  1 tea sp
Uard dal --- 1tea sp
Few curry leaves
Oil--tebsp
Fenugreek powder :--  1/4 tea sp
Chilli powder ---  1 tea sp
Turmeric powder  --- 1/4 tea sp
Fresh ground coriander,cumin powder --- 1 tea sp

METHOD:-

1. Cut brinjal in to bite size pieces, beans in to 1 inch pieces and cauliflower in to small flowerets. Choop onion very finely.

2.  Heat oil in a fry pan and add mustard seeds,cumin seeds,uard dal, fenugreek powder and curry leaves let them crackle then add onion fry onion till soft and add beans. Add salt and turmeric powder sprinkle very little water cover with a lid and let it cook for 5 min

3.  Now open the lid and add cauliflower, brinjal pieces mix well and  again cover with lid and cook in a low flame till done stir in between.

4.  Just before you removing from fire add chilli powder,coriander and cumin powder stir well and remove from fire and serve hot with roti or rice
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1 comments:

Gayathri Kumar said...

Nice side dish. Nowadays I make this kind of curries for lunch. Combining two or three veggies make it more filling..