Sunday, December 21, 2008

Gulla badane palya (Brinjal curry)

There are many varieties of brinjals available. One is the normal purple colored brinjal, which is commonly used for preparing sabji/palya. A second type is of dark purple to black color and is used for preparing baingan bartha. The third type, our hero for this recipe, is of light green color and circular in shape. These light green colored brinjal, also known as gulla, tastes little sweet while the purple colored brinjals are little bitter. So, I always prefer preparing with the green ones, but it is not easily available here.

This week when I went for vegetable shopping, I found gulla badane & was on cloud nine. I bought it without thinking twice & prepared the curry, the very next day. This recipe could also be prepared with other brinjal varities but, I feel, it tastes lovely with green colored brinjals :)

3/4 kg gulla badane or normal small purple colored brinjals
1/2 cup green peas
2 medium sized onions
2 pods of garlic
1 tsp jeera
2 tsp coriander seeds
1 pinch fenugreek seeds
1 tsp urad dal
5 red chillies
1 tsp tamarind juice
salt according to taste
1/2 tsp mustard seeds
1 pinch of turmeric
4 tbsp grated coconut
6 curry leaves
1 tbsp coriander leaves (chopped)

  • cut the brinjal into large pieces and soak it in water/thin butter milk for 5 minutes
  • meanhile, dry roast the jeera, coriander seeds, fenugreek seeds, urad dal, red chillies separately
  • Make a fine paste of grated coconut, dry-roasted spices, tamarind juice, 1 onion and garlic
  • In a broad pan, heat oil. When the oil is hot, add mustard seeds
  • when mustard seeds splutter, add curry leaves, turmeric, onion and saute it till onion turns golden brown.
  • Now, add green peas. Saute for a while.Add brinjal pieces and saute again.
  • Now, add the paste & salt to it and mix it well
  • Cook on a slow flame for 5-7 minutes.Keep stirring once a while. Look for the softness of brinjal
  • Garnish it with coriander leaves and serve it hot with roti/phulka/paratha.



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