I receive quite a few requests for Andhra Vegetarian recipes and vegan recipes. Hopefully I should be able to post more such recipes for the benefit of my readers. Brinjal curry in sesame seeds sauce is a vegan dish that goes well with rice or rotis. 1 Place the brinjal with + quarters and stalks intact in salted water and keep aside for 10 mts. 2 Add 1/2 tbsp of oil in a cooking vessel, add the brinjals and roast them till brown, approx 7-8 mts. Remove and keep aside. 3 In the same vessel, add the green chilies and sliced onions and saute for 4 mts on low to medium flame. Remove and cool. 4 Grind the onions and green chilies to a fine paste. Remove. 5 Grind the lightly roasted khus khus and sesame seeds to a fine paste, adding 2 tbsps water. Remove. 6 Add the remaining oil in the vessel, add cumin seeds and as they splutter add the curry leaves and onion paste. Saute for 3 mts. Add ginger garlic paste and saute for another 3 mts. 7 Add the khus khus paste and cook for 3 mts. Add turmeric pwd, red chili powder, coriander powder, methi powder, cumin powder and salt. Mix. Add 2 cups water and bring to a boil. 8 Reduce flame, add the roasted brinjals and allow to simmer for 8-10 mts and the curry thickens. Adjust salt. Turn off heat 9 Serve Vankaya Nuvvulu Masala or brinjal curry with flavored rice or rice or roti. Prep & Cooking: 50-60 mts Serves: 4-5 Cuisine: Andhra . 1 1/2 – 2 tbsps oil 1 large onion, sliced 3-4 green chilies 1 tbsp khus khus/gasagasalu/white poppy seeds, dry roast for 3 mts 2 tbsps nuvvulu/til/white sesame seeds, dry roast 1/2 tsp cumin seeds few fresh curry leaves 1 tsp ginger garlic paste 1/4 tsp turmeric pwd 1/4-1/2 tsp red chilli pwd 1 tsp coriander pwd 1/4 tsp cumin pwd pinch of roasted methi/fenugreek/menthi pwd (optional) salt to taste
