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
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
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
Today’s post is about one such comfort food, Sorakaya PaluCurry or Bottle Gourd Curry With Milk. This gives the curry a very interesting sweet and spicy taste
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
Baingan Ka Bartha is a mashed up brinjalcurry, very famous in the northern part of India. Secondly, I don't have a brinjal friendly crowd at home - ahem, they don't like most of the stuff apart from non-vegetarian dishes but since they have no other option than eat what I make, it gets finished
Today's recipe is a stuffed eggplant curry where no grinding of masala involved. It is a simple curry in which eggplants cooked in a onion and coconut paste
This stuffed brinjalcurry Goes well with hot rice, roti and chapathi's. Gutti Vankaya kura is an authentic Andhra Recipe made with small purple tender brinjal's stuffed and cooked with some spices
One such attempt was when I cooked this creamy curry with brinjal. Somehow I fell in love with vegetables like Bitter gourd, cabbage , brinjal to name a few and coax my folks into eating them
Slit the brinjals as shown in the above picture and fill it with grounded powder. When they crackle, add fenugreek seeds, asafoetida and curry leaves, onions and saute till onions turn light golden brown
Slit each brinjal just upto the stem so the brinjal stays intact as a whole pieceHeat 2 tsp of oil in a pan and saute the brinjals for couple of minutesSprinkle little salt over the brinjalsCover and simmer this pan while you prepare the masala for the dishKeep an eye on the brinjals. saute till the skins char a littleSet aside when doneWhile the brinjals are getting cooked, Heat 3 tsp of oil in another panSeason the oil with 5 cloves, 1 inch cinnamon stick, 1 tsp of fennel seeds, 1 spring of curry leavesAdd 1 medium red onion finely chopped Add little saltSaute the onions till they brown slightlyAdd a pinch of turmeric powderWhile the onions are being sauted, grind the following into a fine paste. Add the sauted Brinjals and stir for 2 minutes so the masala coats wellWhile they are being sauted, Grind 2 medium tomatoes to a fine paste and add to the panSaute for 3 minutes till the raw smell of tomatoes vanishAdd 1 tsp of red chilly powder, 2 tsp of coriander powderAdjust saltTransfer the contents to a pressure cookerAdd 1. Just before serving (while gravy is hot) adding 1 tsp of ginely oil (nallennai) will take the flavor to a different level This gravy goes well with Chapathi, Dosa, Idli or even plain riceYou may substitute the brinjals with mushroom, potato, chicken, drumstick, or cauliflower 5 cloves. 1 spring of curry leaves
Comments
Log in or Register to write a comment.