Vankaya Muddha Korra

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

वैन्कया मुड़्ढ कोर्रा - हिन्दी में पढ़ें (Vankaya Muddha Korra in Hindi)

Added to 9 cookbooks This recipe has been viewed 12879 times

A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours.

Add your private note

Vankaya Muddha Korra recipe - How to make Vankaya Muddha Korra

Soaking Time: 1 Hour Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 951 hours 35 minutes 4Makes 4 servings
Show me for servings

Ingredients

Method

Clean, wash and soak the chawli for an hour. Drain and keep aside.
Combine the chawli, turmeric powder and 1 cup of water, mix well and pressure cook for 1 whistles.
Allow the steam to escape before opening the lid. Drain and keep aside.
Combine the brinjal and 1 1/2 cups of water in a deep pan and cover and cook on a medium flame till the brinjal is tender, stir once in between. Mash it lightly and keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida, mix well and sauté on a medium flame, while stirring continuously till the dal turns light brown in colour.
Add the brinjal, chawli, green chillies, ginger and salt, mix well and cover and cook on a slow flame for 8 to 10 minutes, adding water if required, stirring once in between.
Serve hot garnished with coriander.

Nutrient values per serving