Andhra Style Eggplant Poppy Seeds Curry Recipe by Archana’s Kitchen

  • To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe, dry roast poppy seeds until it starts to change the colour. 

  • Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.

  • Into a blender add poppy seeds, methi seeds, all the spice powders, little water and blend into a paste.

  • Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 3 to 4 minutes. Remove the fried brinjal and keep aside.

  • Into the same pan, add little more oil if the pan turns dry, add the temper ingredients and saute for a minute.

  • Then add the blend masala paste and cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, bring it to boil.

  • Let it continue to boil on medium flame for 15 minutes. Add fried brinjal and cook for 7 minutes. Add salt to taste and jaggery, mix well. Turn off flame and serve hot.

  • Serve Andhra Style Eggplant Poppy Seeds Curry along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.

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