Vankaya Pakodi Kura

Here goes one more Traditional recipe which is prepared and served in many of the functions and marriage reception as it is easy to prepare this dish in bulk quantity and tastes yummmmmy.I'm a big fan of Vankai(Brinjal/Eggplant) and a big fan to this dish too.They are few dishes which I love to eat in functions few like them are Aloo Kurma,Vankai Pakodi Kura,Brinjal n gree peas curry.Even I follow the exact recipe I couldnt never end up with the similar taste.Should try to know the secret.
Ingridents:
Brinjal(preferably Indian):10-12 no(washed,n cut into 8 pieces length wise)
Onion:1 medium(chopped)
Green Chillies:4-5(slit)
Cashewnuts:FistFul
Coriander Powder:1 spn
Salt:To taste
Chilli Powder:To Taste
Curry leaves:10 no
Oil:2 spns
For Making Pakodi:
Besan:1 cup
Rice Flour:1 spn
Salt:To taste
Green Chillies:3 (Finely Chopped)
Onion:1/2(finely chopped,exceptional)
Baking Soda: A Pinch
Curry Leaves:5-6 leaves(cut)
Oil:For Deep Frying
Procedure:
1.Take a bowl and mix all the ingridents listed below For Making pakodi ,add water and make it into medium consistency batter and put aside.
2.Heat Oil for deep frying,and when the oil is ready take the batter and put in oil in small portions to make pakodi ,fry them till they turn golden brown in color,remove them from oil and put them on paper towel so that excess oil is removed.
3.Now in the same hot oil put in the cut Brinjal and fry them till the brinjal turns smooth,remove them from oil and place them on paper napkin to remove the excess oil.
4.Put a skillet on flame,add oil when hot add oil and fry till they turn transculate,now add in the cashewnuts,slit chillies,curry leaves and fry till cashewnuts turn light golden color,by now the onion will also turn golden color,now add the fried brinjal,add salt to taste and stir well and let it fry on medium flame for 5-8 mins and add chilli powder to taste,mix well.
5.Now add the fried pakodi and sprinkle few drops of water so that pakodi becomes smooth.Cook it on medium for another 6-8 mins and finally sprinkle corainder powder.This adds extra flavor to the dish.
Serve it hot with plain white rice.

3 comments:

Balakrishna Saraswathy said...

For the 1st time I'm hearing this dish..very interesting twist in preparing Eggplant..will try soon..

LG said...

This is a very new dish to me. We make stuffed vankai bajji but never tried making kura with pakodi and vankaya. Sounds interesting.

Anonymous said...

Looking for this since long time, thank you for this recipe. Will try soon.