In this recipe, tomakebrinjalcurry, I have added methi leaves which really enhances the flavor of the dish however, it is totally optional to add and can be skipped
Since they were super fresh, I decided tomake something with it for dinner to go with the roti's. Walking into Sprouts market place yesterday, I was greeted by a table of baby brinjal which looked so colorful
I like tomakebrinjal chutney,uses in sambar and some times prepares pulusu. But,I don`t like brinjal in curry so,tries to cook it with different additions to add in our daily menu
So try this and let me know how it turns out for you. tamarind pulp tootake a brinjalslice them lengthwiseNow heat a kadaiAdd in the roasting ingredientsroast till it gets goldentake them in a blenderpowder themadd some waterMake it into a smooth paste
It’s only oil that coats well with long brinjal and makes it pretty delicious to devour. I haven’t used any water to cook the long brinjal pieces in curry because it turns mushy and doesn’t pair well with chapati
It’s only oil that coats well with long brinjal and makes it pretty delicious to devour. I haven’t used any water to cook the long brinjal pieces in curry because it turns mushy and doesn’t pair well with chapati
Initially I was thinking of paneer or potatoes for this theme. My mother in law prepares a fresh spice powder and makes podi kathirikkai (Brinjal with spice powder)
Once I got my cooking range, the microwave cooking saga met a natural end, however I am already thinking that I must cook at least once in a month in it to get a hang of it
