Brinjal is called Vaingan in Konkani. Pachuve means Green colour.Pachuve Vaingana Phodo is a Green Brinjal Curry prepared by adding home made Masala powder.It is a very simple and yummy recipe of Brinjal, coated with home made Masala powder.Home made Masala powder is called Bajja Pitto in Konkani.You can add Sambar powder instead of Bajja pitto (Masala powder) in this recipe.
You can use all types of brinjal to prepare this recipe.You can prepare this recipe with star fruits, brined mango etc. instead of adding brinjal.
The following ingredients are needed to prepare Pachuve Vaingana Phodo /Green Brinjal Masala Curry.
Ingredients:-
Green Brinjals -2
Coconut oil. - 2tsp + 1tsp
Mustard seeds. -1tsp
Curry leaves. -1 spring
Salt. - to taste
Bajja Pitto -5tsp [Masala powder] or Sambar powder. -5 tsp
Hing powder. -a pinch
Instructions:-
Remove the stem and wash the green Brinjals.Chop the Brinjals into 1inch lengthy thin pieces and keep aside.
Method:-
Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and saute for a second.
Add the chopped green Brinjal pieces and saute well.
Add required Salt and mix well and sprinkle little water.
You can use all types of brinjal to prepare this recipe.You can prepare this recipe with star fruits, brined mango etc. instead of adding brinjal.
The following ingredients are needed to prepare Pachuve Vaingana Phodo /Green Brinjal Masala Curry.
Ingredients:-
Green Brinjals -2
Coconut oil. - 2tsp + 1tsp
Mustard seeds. -1tsp
Curry leaves. -1 spring
Salt. - to taste
Bajja Pitto -5tsp [Masala powder] or Sambar powder. -5 tsp
Hing powder. -a pinch
Instructions:-
Remove the stem and wash the green Brinjals.Chop the Brinjals into 1inch lengthy thin pieces and keep aside.
Method:-
Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and saute for a second.
Add the chopped green Brinjal pieces and saute well.
Add required Salt and mix well and sprinkle little water.
Cover the pan with a lid and cook the Brinjal pieces for 2 minutes on low flame.Saute in between.
When the green Brinjal pieces 3/4 cooked add 5 tsp home made Masala Powder /Bajja Pitto. [You can add 5tsp Sambar powder instead of Bajja Pitto].Mix and stir well on low flame.
Cover the pan with the lid and let it cook on low flame for 5 minutes till the Brinjal pieces become soft and nicely coated with the masala powder.Stir in between.
Add a pinch of Hing powder and mix well.
Lastly pour 1tsp Coconut oil over the Brinjal masala curry and mix everything well. Switch off the flame.
A tasty yummy Pachuve Vaingana Phodo / Green Brinjal Masala Curry is ready to serve as a side dish with Rice.
For preparing HOME MADE MASALA POWDER [BAJJA PITTO] :-
In a pan dry roast 2tbsp Urad dal and 5 dry Red chillies till Urad dal starts to change its colour and the Red chillies become crisp.Transfer to a plate and keep aside.
In the same pan dry roast 2tbsp dry Coriander seeds till a nice aroma comes.Transfer to the same plate and allow the above dry roasted ingredients to cool.
When cooled, grind together the dry roasted Urad dal, Red chillies and Coriander seeds to a coarse powder. Masala Powder [Bajja Pitto] for making Phodo is ready.Store the Masala Powder [Bajja Pitto] in a air tight glass bottle for further use.
When the green Brinjal pieces 3/4 cooked add 5 tsp home made Masala Powder /Bajja Pitto. [You can add 5tsp Sambar powder instead of Bajja Pitto].Mix and stir well on low flame.
Cover the pan with the lid and let it cook on low flame for 5 minutes till the Brinjal pieces become soft and nicely coated with the masala powder.Stir in between.
Add a pinch of Hing powder and mix well.
Lastly pour 1tsp Coconut oil over the Brinjal masala curry and mix everything well. Switch off the flame.
A tasty yummy Pachuve Vaingana Phodo / Green Brinjal Masala Curry is ready to serve as a side dish with Rice.
For preparing HOME MADE MASALA POWDER [BAJJA PITTO] :-
In a pan dry roast 2tbsp Urad dal and 5 dry Red chillies till Urad dal starts to change its colour and the Red chillies become crisp.Transfer to a plate and keep aside.
In the same pan dry roast 2tbsp dry Coriander seeds till a nice aroma comes.Transfer to the same plate and allow the above dry roasted ingredients to cool.
When cooled, grind together the dry roasted Urad dal, Red chillies and Coriander seeds to a coarse powder. Masala Powder [Bajja Pitto] for making Phodo is ready.Store the Masala Powder [Bajja Pitto] in a air tight glass bottle for further use.
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