Clearcals

Serving Size 1 Small Cup (100 g)
Calories128.5 kcal
Carbs5.4 g (21.7 kcal)
Protein2.6 g (10.2 kcal)
Fats10.7 g (96.5 kcal)

Vazuthananga Pacchakkaaya Thakkali Kari recipe

Name: Vazuthananga Pacchakkaaya Thakkali Kari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 150 Grams of Short purple brinjal; 50 Grams of Peas fresh; 50 Grams of Tomato ripe local; 5 Grams of Chillies green - all varieties; 2.5 Grams of Ginger fresh; 1 Grams of Asafoetida; 0.5 Tea Spoon of Cumin seeds; 0.25 Tea Spoon of Turmeric powder; 2 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 0.25 Tea Spoon of Garam masala powder; 0.25 Tea Spoon of Red chilli powder; 1 Tea Spoon of Coriander powder

Vazuthananga Pacchakkaaya Thakkali Kari/Brinjal green peas tomato curry is a good source of fiber, vitamin C, and an excellent source of vitamin D, vitamin E. HINT: It helps manage diabetes and boosts immunity.

Cooking time: 15 minutes

Serves: 3 persons

Ingredients

Short purple brinjal

150 Grams

Peas fresh

50 Grams

Tomato ripe local

50 Grams

Chillies green - all varieties

5 Grams

Ginger fresh

2.5 Grams

Asafoetida

1 Grams

Cumin seeds

0.5 Tea Spoon

Turmeric powder

0.25 Tea Spoon

Rice bran oil

2 Table Spoon

Salt

0.5 Tea Spoon

Garam masala powder

0.25 Tea Spoon

Red chilli powder

0.25 Tea Spoon

Coriander powder

1 Tea Spoon

Instructions

Washing

Wash the eggplant and cut it into small pieces. Keep them in water. Then wash the peas and keep them aside. At last wash the tomato, green chili, and ginger and grind to a paste to make tomato puree.

Saute spices

Next, take refined oil in a pan and place it flame for heating. Add asafoetida, cumin seeds to the pan and let them sizzle. Once the cumin seeds crackle, add turmeric powder, coriander powder, red chili powder, and tomato puree to the pan and saute till oil separates from the mixture. After that add peas and cook for 2 to 3 minutes.

Add brinjal pieces

Now add the eggplant pieces, salt and mix them well. Next add 2 to 3 tbsp water, cover, and cook for 5 to 6 minutes on low flame. Check if eggplant is cooked, if not and water has dried, add 1 tablespoon water and cook for 3- 4 minutes. Also, add garam masala powder and green coriander leaves.

Serving

Serve hot with roti or rice.

Nutrition Label