Heat 3 tbsp of oil in a pan and season it with 5 cloves, cinnamon stick, fennel seeds, curry leavesAdd 1 chopped Onion and fry until it browns slightlyAdd 1 full clove of garlic sliced lengthwise and fry until translucentAdd 1 tsp turmeric powder and salt per taste Add about 8 brinjals quartered and fry them wellAdd 2 chopped Tomatoes and fry for a min and cover and cook until tomato is pretty much doneAdd 1 Tbsp of coriander powder and 2 tsp of red chilly powder, 1/2 tsp of paprika powder and stir well for a minAdd 3 cups of water (adjust water at your discretion) and cover and cook for about 10 minsIn the meantime, fine grind 1tsp of raw peanuts (skin removed), 1tsp of dhalia, 6 cashews, 4 small pieces of coconut, optionally 1tsp of fried white sesame seeds - no need to add waterYou can even use coconut milk (2 tbsp) in lieu of coconut piecesAdd this powder to the gravy, adjust salt/spice per taste, cover and cook for another 7 minsWhen the gravy is of desired consistency garnish with cilantro leaves and serve hot with rice/dosa/idli 3 tbsp of oil. 8 brinjals
[Recipe Courtesy. Clean and cut brinjal into small (length wise) pieces. Curry leaves few. Then add the brinjal and cook it with little water in medium flame
Add in brinjal, chillies and water. So please take sometime to cook down the onions and tomatoes till it is all mushy, so it melts into the curry and give the required thickness
Wash and pat dry the chicken drumsticks. Make slits on the drumsticks using a sharp knife. Shake off any extra marinade and arrange the drumsticks in a single layer in a oven proof dish (Cast iron works best)
You can go through all of them here as a collection of drumstick leaves recipes. Besides, it is too quick and easy to put together which meets my goal of creating recipes that are fun and unique, inspiring to blog readers
Recipe Name. This is the Brinjal (Eggplant) Curry that is famously served with the Ambur Biryani. Cut each eggplant (brinjal) into quarters, I cut into quarters keeping the stem intact- for presentation
Heat oil in a panTemper with cumin seeds and curry leavesSaute drumstick pieces well until the raw smell goesSaute onions (1/2 medium) until light brownAdd 2 Tomatoes and saute until oil oozes outAdd 1sp chilly powder and 2sp coriander powderAdd 1/2 sp turmeric powder & salt per tasteAdd 2 cups of water and cover and cook for 10 minsGrind 5 1-inch coconut pieces along with 1/4 sp kasakasa, 2 cloves, 1/2inch cinnamon, 1sp sugar and mix with the curryCook for another 8 mins, do not cover the panGarnish with cilantro 1sp chilly powder. 1sp sugar and mix with the curry
Now the recipe - puli-puli, asam-asam and sour-sour spicy curry with brinjals (brinjal with anchovies, eggplant spicy gravy, fish curry with brinjals, eggplant curry leaves, spicy Thai style eggplant and fried brinjal with spicy sweet sauce) spices, of course tamarind, coconut milk and always as ever, without the aroma of coriander leaves, how can it possibly be an Indian curry
oil in the same pan, add brinjal and capsicum pieces, cook until almost done same way as potatoes. Then add sauteed potato, brinjal/aubergine and capsicum pieces
The recipe was with only potatoes, but I added some broccoli and brinjal in that. Except of few extra ingredients like, curry leaves and fresh coriander leaves, the recipe is exactly the same
This goes well with rice and a curry of your choice. Eggplant ( Brinjal ) Drumstick Masala / Katharikkai Murungaikai Poriyal / கத்தரிக்காய் முருங்கைக்காய் பொறியல்
Are you searching for more Brinjalrecipes, do check out these -- Begun Bhaja/Aubergine Fry, Vankaya Pachadi/Brinjal Chutney, Aloo Baingan Sabzi, Beguni/Aubergine Fritters, Vankaya Pulla Kura/Tangy Eggplant Curry
Today's recipe is a stuffed eggplant curry where no grinding of masala involved. Off to the recipe. It is a simple curry in which eggplants cooked in a onion and coconut paste
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