Vankaya Masala Curry in telugu by Amma Kitchen Latest Indian Recipes Indian food recipes from www.pinterest.com
Description
Vankaya Rice is a popular and delicious dish from the state of Andhra Pradesh in India. It is a one-pot meal that is easy to make and perfect for lunch or dinner. This recipe is made with eggplant, also known as brinjal or vankaya in Telugu, which is cooked with rice and spices to create a flavorful and aromatic dish.
Prep Time
The prep time for this recipe is about 30 minutes. This includes cutting the eggplant, chopping the onions, and measuring out the ingredients.
Cook Time
The cook time for this recipe is about 30 minutes. This includes cooking the rice and eggplant together with the spices.
Ingredients
- 1 cup basmati rice - 1 medium-sized eggplant (vankaya) - 1 onion, chopped - 2 green chilies, slit - 1 tsp ginger-garlic paste - 1 tsp mustard seeds - 1 tsp cumin seeds - 1 tsp coriander powder - 1 tsp red chili powder - 1/2 tsp turmeric powder - 2 tbsp oil - Salt to taste - Water as required
Equipment
- Pressure cooker or rice cooker - Cutting board - Knife - Spoon - Measuring cups and spoons
Method
1. Wash the rice and soak it in water for 30 minutes. 2. Cut the eggplant into small pieces and soak them in water to prevent discoloration. 3. In a pressure cooker or rice cooker, heat oil and add mustard seeds and cumin seeds. 4. Once they start spluttering, add chopped onions and green chilies. Saute until the onions turn translucent. 5. Add ginger-garlic paste and saute for a minute. 6. Drain the water from the eggplant and add it to the cooker. Mix well. 7. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well. 8. Drain the water from the rice and add it to the cooker. Mix well. 9. Add enough water to cook the rice. For 1 cup of rice, add 2 cups of water. 10. Close the lid of the cooker and cook for 2 whistles on high flame. 11. After 2 whistles, switch off the flame and let the pressure release naturally. 12. Once the pressure is released, open the lid and fluff the rice with a fork. 13. Serve hot with raita and papad.
Notes
- Soaking the rice and eggplant in water helps to cook them evenly. - You can also cook this recipe in a pan instead of a pressure cooker. - Adjust the spice level according to your preference.
Nutrition Info
- Calories - 285 kcal - Carbohydrates - 47 g - Protein - 4 g - Fat - 8 g - Fiber - 3 g - Sodium - 243 mg
Recipe Tips
- Use good quality basmati rice for best results. - You can add vegetables like peas, carrots, and potatoes to make the dish more nutritious. - You can also add cashews or peanuts for a crunchy texture.
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