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.

Brinjal Fry/vankayya Fry/Badhanekayi Fry

Brinjal/Vankayya/Badhanekayi is known as the king of  vegetables. It can be cooked in many different varieties.It sets well with many other vegetables. It has many nutritional uses. I am mentioning few of them here.

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.

In this recipe the combination of brinjal with bengal gram,redchilies,black gram gives a spicy and yummy taste.You cannot resist without eating it.Do try it once and taste it.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Brinjal/vankaya/badhanekayi : 1/2 kg

Split black gram/minapappu/uddhina bele : 3 tbsp

Bengal gram/pachi senaga pappu/kadale bele : 3 tbsp

Red chilies/endu mirchi/ona menasina kayi : 6-7 no

oil : 2 tbsp + 1 tsp

Salt : as per required

Method of Preparation :

1. Heat a thick bottomed vessel, add 1 tsp of oil ,heat it and add split black gram/minappu/uddina bele and bengal gram/senaga pappu/kadale bele, saute for 30 secs - 1 minute and then add red chilies/ona menasina kayi/endu mirchi, saute for 30 more seconds. Off the flame and let them cool down.Grind these into powder.


2. Cut brinjal  into long pieces. Heat a kadai , add 2 tbsp of oil and add brinjal pieces and fry till they become soft.


3. Add required amount of salt,powder which we prepared earlier and cook for 3 minutes.Dish out and serve.

[caption id="attachment_205" align="aligncenter" width="300"] Tasty Brinjal Fry[/caption]

 

Tomato-Brinjal Curry/Vankaya-Tomato curry/Badanekayi-Tomato Curry

This is one of the traditional Andhra recipe, combination of Tomato and Brinjal along with tamarind pulp gives a sharp tangy taste which makes us addicted to it. This is again another very simple  to prepare yet tasty curry. I have discussed about the nutritional benefits of tomato in my earlier posts, I am mentioning about Brinjal's  here.

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 : 15 mins

Yield : 4

Ingredients :

Brinjal/vankayalu/Badanekayi : 1/2 kg

Onions : 3

Tomato : 1/4 kg

Jeera powder/jeerige pudi : 1 tbsp

Red chilli powder/karam/ona menasina kayi pudi : 1 tbsp

Tamarind pulp : 1 cup

Salt : as per required

Oil : 2 tbsp

 

Method Of Preparation :

1. Chop Brinjal/vankaya/badanekayi, onions and tomatoes into small pieces.


2. Extract tamarind pulp by soaking tamarind in  hot water for 10 mins.


3. Heat a thick bottomed vessel and add 2 tbsp of oil, after it gets heated add onion pieces and fry till they turn transparent.


4. Then add brinjal pieces and cook for 3-4 mins by closing it with lid.Then remove the lid and add tomato pieces and cook for 2 more minutes.


5. Then add salt,red chilli powder/karam/ona menasina kayi pudi and tamarind pulp and cook for 6-7 minutes. If required, can add water to it.


6. Then add jeera powder/jeerige pudi, mix well and let it cook for 2 more minutes.


7. Dish out and serve along with plain rice or roti.

[caption id="attachment_155" align="aligncenter" width="300"] Tomato-Brinjal Curry[/caption]