Masala Vankaya Kura

MY SPICY KITCHEN
18Ingredients
30Minutes

Ingredients

US|METRIC
  • 1/4 cup coconut (chopped, I used frozen coconut)
  • 1/8 cup chopped coriander (~ Cilantro Leaves)
  • 1 clove (While I type this post I realized I should have used the spice clove and not garlic clove which I used.. 🙁)
  • 1/2 cinnamon stick
  • 2 green chilies (small)
  • 10 Thai eggplants (Green long brinjals would work best, since I could not find those, I used thai eggplants instead)
  • 2 tablespoons oil
  • 1 cup chopped onion (approximately ½ large Onion)
  • 1 cup chopped tomatoes (approximately 1 ½ medium – large Vine-Ripe Tomato)
  • 2 teaspoons ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt (adjust to taste)
  • 1 1/2 teaspoons chili powder (adjust to taste)
  • 2 teaspoons coriander powder
  • 4 teaspoons masala (Paste, recipe above)
  • 6 teaspoons peanut powder (Roasted)
  • coriander
  • cilantro leaves
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