Veg Curries - Brinjal - Brinjal Yogurt Kurma

Brinjal Yogurt Kurma

Ingredients Quantity Brinjal 1/2 Kg Yogurt/Curds 1-1/2 Cup Tomatoes 1/2 Cup Cumin Seeds 1 Tsp Onions,Finely Chopped 1 Cup Oil 5 Tbsp Ginger Garlic Paste 1 Tbsp Masala Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Garam Masala 1 Tbsp Curry Leaves Few

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

1	2	3
4	5

1. Put 2 tablespoons of oil and add cumin seeds in a large skillet. Add ginger garlic paste,onions and stir together to create an even mixture. Cook the onions until they begin to soften. Stir them often while scraping off the browned bits from the pan so that it doesn't get burned.
2. Once the onions are browned add brinjals. Close the lid and cook them for 10 mins. After 5 mins add tomatoes to the mixture.
3. Mean while in curds bowl add all "Masala" ingredients and beat well.
4. Add the curd and mix well continuously till whiteness of curds vanishes
5. Add Jaggary and cook till it thickens.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

Veg Starters - Tandoori Brinjal

Tandoori Brinjal

Ingredients Quantity Brinjal 1/4 Kg Onions,Finely Chopped 1 Cup Oil 5 Tbsp Masala Yogurt/Curds 1/2 Cup Ginger Garlic Paste 1 Tbsp Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Garam Masala 1 Tbsp Gram Flour 1 Tbsp Corn Flour 4 Tbsp Tomato Sauce 2 Tbsp

Serving 2 Preparation Time 3 mins Marination Time 1 hr Cooking Time 10 mins

1	2	3
4	5	6

1. Peel and cut the egg plant into circle slices. Put them in salt water for 10 mins.
2. Fry the onions on a skillet until they begin to soften. Stir them often while scraping off the browned bits from the pan so that it doesn't get burned.Once its becomes cool,do a fine paste out of it.
3. Combine onion paste to the "Masala" ingredients.
4. Add brinjals to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.
5. On a tawa coat the oil and place the brinjals on it.
6. Flip the brinjals both sides till they are cooked.

1. Oven Method: Preheat oven to 220°C. Grease and line a large baking dish. Place brinjal in dish and roast for 20 minutes or until cooked through.
2. Serve with tomato ketchup.
3. Check more Starter Recipes
4. Try more Brijal Recipes

Veg Curries - Brinjal - Stuffed Masala Brinjal Fry

Stuffed Masala Brinjal Fry

Ingredients Quantity Long Brinjal 1/2 Kg Oil To Deep Fry Masala Ground Nuts 3 Tbsp Saseme Seeds 3 Tbsp Dry Coconut 2 Tbsp Coriander Powder 1 Tbsp Garam Masala Powder 1 Tbsp Red Chilli Powder 1 Tbsp Ginger Garlic Paste 1 Tbsp Salt To Taste Turemeric Powder 1/4 Tbsp Cashews 2 Tbsp Curds 3 Tbsp Tamparing Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Ground Nuts 1 Tbsp Chana Dal 1/2 Tbsp Red Chillies 2 Curry Leaves Few Coriander Leaves Few

Serving 5 Preparation Time 15 mins Cooking Time 10 mins

1	2	3
4	5	6

1. Wash and dry the brinjals. Cut them in x-shape If they are big in size or just half through the brinjals. Split into towards keeping the stem intact. Soak in salt water for ten minutes.
2. Heat a oil pan, add the brinjals and deep fry them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.
3. Dry roast fround nuts, saseme seeds and cashews. Do a fine paste by adding other remaining "Masala" ingredients.
4. Stuff the masala with spoon or with your fingers.
5. In a separate pan add 1 Tbsp of oil. Tamper all items under "Tamper" ingredients except coriander leaves. Switch off the flame and add the fried brinjal to this and turn brinjals delicately. Finally garnish with the coriander leaves.

1. You can add tamarind water at last and make it as curry.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

Veg Curries - Brinjal - Stuffed Green Masala Brinjal Curry

Stuffed Green Masala Brinjal Curry

Ingredients Quantity Brinjal 1/2 Kg Masala Curry Leaves 1/4 Cup Green Chillies 3-4 Cup Mint Leaves 1/2 Cup Coriander Leaves 1/2 Cup Cumin Seeds 1 Tbsp Salt To Taste Tamparing Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Chana Dal 1/2 Tbsp Red Chillies 2 Curry Leaves Few Ginger Garlic Paste Few Oil 3 Tbsp

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

1	2	3
4	5

2. Take each brinjal and from the base end and make a slit towards to other edge but not all the way through i.e slit each piece into four sections lengthwise without cutting off the full length. Stuff the masala with spoon or with your fingers into the brinjal.
3. In a separate pan add 2 Tbsp of oil. Tamper all items under "Tamper" ingredients .
4. Now slowly place each of the brinjal in the pan. Mix well all the way with the masala. Add a cup of water and close the lid. Cook for 10 mins in medium flame.
5. Finally add cashews and cook for 5 more mins or till the gravy thickens or the oil leaves towards the edges of the pan.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

Veg Curries - Brinjal - Gutti Vankaya Pulusu

Gutti Vankaya Pulusu

Ingredients Quantity Brinjal 1/2 Kg Turmeric Powder 3 Tbsp Tamarind 1/2 Lemon Size Jaggary 1 Lemon Size Oil 2 Tbsp Salt To Taste Masala Ground Nuts 3 Tbsp Saseme Seeds 3 Tbsp Dry Coconut 2 Tbsp Urad Dal 2 Tbsp Dry Red Chillis 10 Fenu Greek Seeds 1/4 Tbsp Tamparing Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Ground Nuts 1 Tbsp Chana Dal 1/2 Tbsp Red Chillies 2 Curry Leaves Few Coriander Leaves Few Oil 1 Tbsp

Serving 6 Preparation Time 10 mins Cooking Time 15 mins

1	2	3
4	5	6

1. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal,saseme seeds and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chillies for minutes. Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
2. Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.
3. Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid. Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked.
4. When they are soft,pour in tamarind water,turmeric powder and bring this to boil. Now add in chilli powder and coriander powder and mix well. Close the lid and cook for 10-15 mins
5. Add in salt and jaggery and mix well.Cover and simmer for 5-10 mins until oil floats on top.
6. In a separate pan add 2 Tbsp of oil. Tamper all items under "Tamper" ingredients. Add this to the brinjal and garnish with the coriander leaves.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

List - Vegetable - EggPlant/Brinjal/Vankaya Recipes List

Common Meal Snack

Lunch/Dinner - Veg Starters - Egg Plant Finger Fry

Egg Plant Finger Fry

Ingredients Quantity Egg Plant, Big 1 Oil To Fry Coating1 Rice Flour 1 Cup Salt To Taste Coating2 Origano 1 tsp Red Chilli Flakes 1 tsp Coating2 Bread Crumbs 1 Cup

Method :

1	2	3
4	5

1. Cut the egg plant into finger slices. Put them into water, so that they dont get discolor.
2. Add "Coating2" ingredients together and mix this well. Pour this mixture in a plate.
3. In a rice flour add salt and mix it well. Take the bread crumbs too in a shallow bowl.
4. First dust in the rice flour. Put this in egg misture and do the double dip. Means dip them again in rice flour and then in egg. Finally dust with bread crumbs. Do the same with other slices.
5. Drop the slices into hot oil. when they are cooked turn them on other side. Fry these till they are nice and golden.

Tips :

1. Wipe the slices before coating.
2. If you dont want to use egg, take 1 tsp of All pupose flour. Add this little water and make it thick slurry.