Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry

This recipe Brinjal-Ginger curry is an authentic  Andhra curry, which is especially prepared during winters. The rich hot flavor  of ginger adds a special taste to the dish and also it helps in relieving cold and cough. This is a very simple recipe which can be prepared with very few ingredients.

Health Benefits of Ginger/allam/Hashi Shunti: The anti histamine property of ginger helps in treating allergies,sore throat, persistant cough and cold.Helps in reducing nausea and vomiting.Helps in increasing appetite.Aids in digestion.It contains high levels of anti-oxidants which helps in preventing cancer.Relieves menstrual pain.The analgesic and anti-inflammatory properties of ginger helps in Arthritis.

Nutritional Benefits Of Brinjal/Egg plant : Brinjal contain very less calories and also less fat content,which is an important benefit for people under diet control. It is rich in soluble fiber.Its peel contain flavonoid antioxidant called Anthocyanin,which helps in preventing Cancer,aging,neurological diseases etc.,It also contain phyto nutrients which help in proper functioning of brain thus helping in having good memory power.It also helps in keeping the blood pressure stable.It is also rich in B-complex group of vitamins.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2 

Ingredients :

Brinjal/vankaya/badanekayi : 1/2 kg

Ginger/allam/hashi shunti pieces : 1/2 cup

Green chilies : 6-7 no.

Cumin seeds/jeera/jeerige : 1 tsp

onion : 1 no.

Turmeric powder/pasupu/arishana pudi : a pinch

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tsp

Salt : to taste

Curry leaves/karivepaku/kothumbari soppu : few

Coriander leaves/kothmira/kothumbari soppu : fistful

Oil : 1 tbsp

Method of Preparation :

1. Make a paste by grinding ginger pieces and green chilies,set it aside. Chop onion and brinjal into thin,long slices/pieces and keep them aside/


2. Heat oil in a kadai and add cumin seeds,allow then to splutter,then add onion pieces,curry leaves,turmeric powder and saute till the onions turn transparent.


3. Then add ginger-green chili paste which we prepared earlier and saute till the raw smell of ginger goes away.


4. Add brinjal pieces,salt,close the kadai with a lid and cook for 5 mins or till the brinjal pieces turns soft.


5. Then add coriander powder and coriander leaves,cook for a minute and dish out. This curry serves as a great combination with  rice, bottle gourd chapathi or even with normal roti,chapathi. Also try brinjal fry,which is apt with rice and rotis

[caption id="attachment_653" align="aligncenter" width="1024"] Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry[/caption]

 

Note : If you like curry with a bit of sweet taste,can add a small piece of jaggery in step 5 before adding coriander powder.