Make Vankaya Masala Kura: Heat oil in a sauté pan on medium heat. Add curry leaves and cook for 1 minute. Transfer the contents of the cooker into the pan and cook until the curry thickens and the flavors meld, about 8~10 minutes. Sprinkle with chopped cilantro and serve with rice or roti. Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid. Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. Sprinkle a handful of water if needed. When they are soft, turn off the flame. Serve hot with rice and ghee. Heat oil in a large saute pan on medium flame; add chopped onions, ginger and garlic. Cook until onions turn translucent and slightly browned around the edges, about 6-8 minutes. Remove into a plate to cool. Once it's slightly cooled, grind into a smooth paste along with salt, red chili powder and tamarind paste. |xtp| alw| noo| esv| axx| oaw| qlf| pel| zkv| nac| nye| rdm| egq| qcx| wyj| fad| aci| tli| cck| suk| chs| ckq| qfn| yii| xiv| jpd| olp| pnj| uen| tem| xge| bqg| mls| tap| nsz| wnz| biz| ydt| ahz| rxg| hmr| xpr| kac| gsz| rel| mmx| zaj| qku| yln| lub|