Vankaya Muddha Korra
by Tarla Dalal
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Added to 7 cookbooks
This recipe has been viewed 7216 times
A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours.
- Clean, wash and soak the chawli for an hour. Drain and keep aside.
- Combine the chawli, turmeric powder and 1 cup of water, mix well and pressure cook for 1 whistles.
- Allow the steam to escape before opening the lid. Drain and keep aside.
- Combine the brinjal and 1 1/2 cups of water in a deep pan and cover and cook on a medium flame till the brinjal is tender, stir once in between. Mash it lightly and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida, mix well and sauté on a medium flame, while stirring continuously till the dal turns light brown in colour.
- Add the brinjal, chawli, green chillies, ginger and salt, mix well and cover and cook on a slow flame for 8 to 10 minutes, adding water if required, stirring once in between.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||201.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||9.6 mg|
|Folic Acid||36 mcg|
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