Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fresh Amaranth ~ Green Brinjal Curry

(Thota kura-Poluru Vankaya Kura)

I have written about a type of small, green colored brinjals called Poluru Vankayalu that’s available in Nandyala region. My mother prepares a special curry with green brinjals and red tinged pretty looking amaranth leaves. Fresh ginger is also added. The combination creates a deep flavored curry, which has a unique, indescribable taste. This curry, rice/chapati, dal and yogurt are the routine fare for us. But today, I have prepared pasta in tomato based sauce and added the curry before serving. Good meal.

Reddish Green Fresh Amaranth Leaves and Green Brinjals (Thota kura and Poluru Vankaya)


Prep work:
1 bunch fresh amaranth -pluck leaves and tender stalks, wash and chop finely.
12 green brinjals – wash, remove the petals and cut lengthwise into thin pieces. Add them to salted water
1 Rupee (dollar) coin sized ginger and 4 green chillies – grind to fine consistency

1 tsp of oil, ¼ tsp each- minced garlic, curry leaves, cumin and mustard seeds
Heat oil in a wide skillet. Add and toast garlic, curry leaves, cumin and mustard seeds.

Remove from water and add green brinjal pieces to the hot skillet. When added to skillet, they have to sizzle, so keep the heat high. Stir fry for few minutes. When they are turning to soft, add finely chopped amaranth leaves. Also sprinkle the grinded ginger-green chilli, a pinch of turmeric and quarter teaspoon of salt. Mix and cook on medium-high heat for about 3 to 5 minutes, until the leaves wilt and curry comes together. Serve hot with rice, chapati or experiment as pasta topping like I did.

Fresh Amaranth ~ Green Brinjal Curry (Thota kura-Poluru Vankaya Kura)

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Thotakura (Amaranth),Vankaya (Brinjal) (Wednesday April 18, 2007 at 5:28 pm- permalink)
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