VANKAYA MASALA

This curry is for srivalli's curry melahttp://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html

I think this is a version of Hyderabadi bhgara baingan and this is also from my mothers kitchen.And this gravy will be very good combo with eggs[boild] and fish also

What we need is:-

Violet color round small brinjals--6-8

onion-1big chopped

salt to taste

oil for frying

For masala:-

poppy seeds[kshus kshus]-2tesps

4 cloves-- garlic

8 no.-cashews

1tebsp-grated -coconut

grind all above ingredients in to a smooth paste with a little water

For seasoning:-

1inch piece-cinamon

4-cloves

2-cardomoms

1/2 tesp-cumin seeds

1tesp-chilli powder

1/2tesp-turmeric powder

oil -1tebsp

How to make this curry:-

Heat oil in a deep frying pan [may be 1 cup oil] in the mean while slit brinjals into 4 and apply some (a pinch ) salt in side the brinjal and deep fry them in hot oil till brinjal changes the colour remove from oil drain and keep a side.

Heat 1teb sp oil in a pan add cinamon ,clove ,cardomom,cumin seeds let them crackle,now add chopped onion and fry till soft

Now add ground masala and fry till the raw smell disappear now add brinjals,salt to taste and chilli powder,turmeric powder 1/2 cup water and mix well and let it cook till gravy becomes thick

Serve hot with roti or puri or with plain pulao or with plain rice even with dosa

I served with Arabic bread