{"id":865,"date":"2007-07-01T13:00:33","date_gmt":"2007-07-01T20:00:33","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/07\/01\/green-brinjals-and-cumin\/"},"modified":"2008-04-06T18:53:49","modified_gmt":"2008-04-07T01:53:49","slug":"green-brinjals-and-cumin","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/07\/01\/green-brinjals-and-cumin\/","title":{"rendered":"Green Brinjals with Cumin"},"content":{"rendered":"

Vankaya with Jeelakarra Karam<\/a>:<\/h3>\n

“Let’s consider a situation when you are all alone at home. You are hungry and would like to satisfy your cravings. What will you cook if you want to cook for yourself?”<\/em><\/p>\n

Asks talented foodblogger Live2Cook<\/a>. <\/p>\n

Just like her<\/a>, if brinjals are in my vegetable stash, instead of indulging in junk food, I would be motivated enough to prepare a decent meal. I enjoy brinjals that much. Particularly green brinjals which we call Poluru Vankayalu in Telugu. I am one of those people with a passion for green brinjals<\/strong>. <\/p>\n

Meal is for myself, so I would go for simple ten-minute preparations like brinjal with ginger<\/a> or today’s recipe, “Brinjal with Cumin”. This little-known but worth-knowing cumin flavored brinjal curry is a delight to the senses and a must try for green brinjal fans.<\/p>\n

\"\"
\nGreen Brinjals (Poluru Vankayalu)<\/small><\/center><\/p>\n

Recipe:<\/font><\/strong><\/p>\n

Aromatic Cumin Powder (Jeelakarra Karam): <\/a><\/font>
\nTake 1 tablespoon cumin, 1 roughly chopped plump garlic clove, 4 red chillies and a pinch of salt in a grinder. Grind to smooth without adding water.<\/p>\n

Green Brinjals (Poluru Vankaya): <\/font>
\nPick 15 young and firm green brinjals. Remove the stem end and wash. Finely slice brinjals lengthwise<\/u> like shown in the picture above.<\/p>\n

Cooking the Curry (Kura): <\/font>
\nHeat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add a pinch each – cumin, mustard seeds and five each – curry leaves and roughly chopped garlic pieces. When they start to turn to gold, add the brinjal pieces. <\/p>\n

Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder. Sprinkle the cumin powder and also turmeric and salt to taste. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.<\/p>\n

Cumin flavored green brinjal curry tastes great with rice\/chapati, toasted bread\/bagel or with papad.<\/p>\n

\"\"
\nCumin Flavored Green Brinjal Curry on a Papad ~ Meal for Myself
\nFor JFI~Eggplant Event Hosted by Lovely Sangeeta of Ghar Ka Khana<\/strong><\/a><\/small><\/center><\/p>\n

Recipe source: Amma, Nandyala<\/small><\/p>\n

*******************<\/center><\/p>\n

How many of you know that green brinjals are cultivated in India and they are named after a village called “Poluru”<\/a> near Nandyala region, Andhra Pradesh?<\/p>\n

More Green Brinjal (Poluru Vankaya) Recipes:
\nStuffed Brinjal Curry (Gutti Vankaya Kura)<\/a>
\nBrinjal-Potato Curry<\/a>
\nGreen Brinjal-Fresh Amaranth Curry<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vankaya with Jeelakarra Karam: “Let’s consider a situation when you are all alone at home. You are hungry and would like to satisfy your cravings. What will you cook if you want to cook for yourself?” Asks talented foodblogger Live2Cook. Just like her, if brinjals are in my vegetable stash, instead of indulging in junk […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,190,148,129],"tags":[],"class_list":["post-865","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cumin-jeelakarra","category-jihva-for-ingredients","category-vankaya-brinjal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=865"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/865\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}