Brinjal curry for chapathi recipes

Brinjal Chana dal Curry

Take a kadai or pan add oil then add popu(garlic,cumin,mustard & red chily) fry for one minute then add chopped onions and chilies then add salt and fry till onions golden brown
Stuffed Baby Brinjal Curry

Stuffed Baby Brinjal Curry

Since everyone at home gave it a thumbs up, I can gladly say I did convert them to liking brinjal even if it was for just a day
Brinjal Gravy

Brinjal Gravy

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 brinjalsfor 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. 5 cups of waterPressure cook the contents for 1 whistle or about 8 minutesDelicious gravy is ready to serveOptional. 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

Brinjal Tomato Chutney

Then add cumin & brinjal & tomato pieces, salt, turmeric, curry & coriander leaves. Curry & coriander leaves – few
Burnt Brinjal Chutney

Burnt Brinjal Chutney

Note that these need not turn completely black, just the wilting of outer skin is sufficient• Repeat this for all the brinjals and set aside to cool• Meanwhile, roast green chilies, curry leaves in a few drops of oil till they change color• Once the burnt brinjals are cool enough to handle, peel the outer browned skin
Sides For Roti, Paratha, Chapathi Recipe

Sides For Roti, Paratha, Chapathi Recipe

Brinjal Capsicum Subzi. Moong Daal Vadi Curry. or Have ever got confused what to choose for the menu. Side dishes for roties can be spicer or tangier

Cabbage tomato curry

How to Prepare Brinjal Chutney. This dish goes well as a side dish for rice or rotisCabbage Tomato Curry is a very Healthy & Tasty recipe prepared in a simple way
Kathrikai Kothsu | Brinjal recipes

Kathrikai Kothsu | Brinjal recipes

Curry leaves – few. Kathrikai kothsu – side dish for pongal/ idli / dosa. Wash brinjal and cut into small cubes and soak in water till use to avoid discoloration