Saturday 3 May 2014

Baingan cooked in raw mango and onion gravy

Mangoes are perhaps the only reason to look forward to in summers. Can you think of something else too?? pls share.. I will be happy to know!! coming back to the point, the season commences with a variety of kairi (raw mango) preparations, right from U.P to down south, the variety of pickles is just amazing! As the season progresses, we see more and more sweet mango pickles and the fun continues. Apart from pickles, mangoes are used in cooking too and who can forget mango desserts! In south India raw mango is used along with other main ingredients like brinjal, prawns, dal.

I am going to share recipe of famous Andhra brinjal curry in raw mango gravy.  It is simple to make and goes well with plain rice/roti/parathas/stuffed parathas.

250 gms Brinjal (Small ones, any kind)
1/2 cup grated kairi (raw mango)
2 medium sized onions finely chopped
2 green chillies finely chopped
1 tsp coarsely ground garlic
Pinch of sugar [Optional - If the kairi is too tangy]
Pinch of turmeric
2 tsp vegetable oil

Chop each brinjal into 4 pieces length wise.

Heat oil in a kadhai. Add onions and green chillies and simmer the flame. Cook till onions turn transparent. Remember not to fry them.

Add brinjal, sprinkle turmeric, salt and chilli powder. Mix well, simmer the flame and cover the lid. Cook for 5 minutes.

Add raw mango and garlic. Mix well and cover the lid. Cook for 5-8 minutes, till brinjal becomes soft.

Little sweet, little tangy baingan (brinjal) curry is ready to serve. The sweetness is because of onions, it brings balance to the gravy.

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