Easy Recipe: Delicious Brinjal Raw banana gravy

Brinjal Raw banana gravy. Brinjal Potato Curry with Onion Tomato Gravy, popularly known as Aloo baingan ki subji is made with cubed brinjals and potatoes cooked in a onion tomato. Отмена. Месяц бесплатно. Keep the pressure cooker switch on the gas with lighter or match box, add mustered one spoon followed by carry leaves, add stuffed gravy paste into the slices bringal and add it to presser cooker close the lid and presser regulator. Hi Viewers after long time Lunch Box Menu,sorry for the delay.

I have tasted it long time back and could not wait to try it when I found a similar version here. This is commonly prepared by Muslims as a side dish for biryani. It tastes very delicious and is a. You can cook Brinjal Raw banana gravy using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Brinjal Raw banana gravy

1. You need of Brinjal/Eggplant 4 medium sized.
2. You need 1 of big Raw banana.
3. It’s of tamarind 3 inch piece.
4. Prepare of salt 1 heaped teaspoon.
5. You need of Karamani / Yardlong bean seeds 2 heaped teaspoon.
6. It’s of turmeric powder a small pinch.
7. You need 2 teaspoon of urad dal.
8. Prepare 2 teaspoon of Channa dal.
9. You need 4-5 of dry red chilies.
10. Prepare 1/4 teaspoon of Asafoetida.
11. Prepare 4 teaspoon of oil.
12. Prepare 1/2 teaspoon of mustard.
13. It’s of curry leaves 1 spring.
14. It’s of coriander leaves 1 spring.
15. You need teaspoon of methi seeds -1/4.

This brinjal gravy is often made to serve as a side dish with biryani. Add ginger garlic paste and fry till the raw smell goes away. Gutti vankaya gasagasala kura – Stuffed eggplants cooked in onion tomato gravy along with poppy seeds paste. Raw Banana. (Eggplant Gravy, Enna Katharikai, Bagara Bainghan, Biriyani Brinjal).

Brinjal Raw banana gravy instructions

1. Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient..
2. Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes..
3. In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida..
4. Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder..
5. Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them..
6. Once vegetables are cooked add the tamarind juice..
7. Add the cooked beans and powder along with remaining salt..
8. Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown..
9. Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves..
10. Serve with roti or steamed rice topped with little ghee..

I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Salt & water – as needed. RAW BANANA PODIMAS VAZHAKKAI PODIMAS : Raw Banana or vazhakkai is one of my daughter's favorite vegetable. Add the raw banana pieces and small onions.