Veg Curries - Brinjal - Vankaya Chintakaya Kurma

Vankaya Chintakaya Kurma

Ingredients Quantity Raw Tamarind 150g Brinjals 1/2 Kg Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Ground Nuts 5 Tbsp Green Chillies, Sliced 2 Onions,Finely Chopped 1 Cup Curry Leaves Few Coriander Leaves,Finely Chopped Few Garam Masala 1 Tbsp Oil 5 Tbsp Ginger Garlic Paste 1 Tbsp

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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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. Dry roast the ground nuts and make a fine powder out of it. Mean while boil the tamarind with a cup of water.
2. Heat a oil pan, add the onions,green chillies fry them for at least 5 mins in slow flame. When the onions turned to light golden color add ginger garlic paste,curry leaves and cook for 2 mins.
3. Now add the brinjals,salt,chilli powder,garam masala and turmeric powder to this. Close the lid and cook them till the brinjals get semi-cooked.
4. To ground nut powder add water till it become soft liquid. Add this to the curryand cook for 5 more mins or till the oil oozes on borders 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 - 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

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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

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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 - Vankaya ChintaChiguru Fry

Vankaya ChintaChiguru Fry

Ingredients Quantity Brinjal 1/2 Kg Chinta Chiguru/Tamarind Leaves 1 Cup Onions,Finely Chopped 1 Cup Oil 5 Tbsp Chilli Powder 1 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Green Chillies,Sliced 3 Hing/Asafotida 1/2 Tsp Dry Coconut Powder 2 Tbsp Fenugreek/Methi Powder 1 Tbsp Cumin Seeds 1 Tsp

Serving 5 Preparation Time 10 mins Cooking Time 20 mins

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1. Cut the brinjals into slices. Put them in salt water for 10 mins. Put oil and add cumin seeds,onions and turmeric powder in a large skillet. 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.
3. Add green chillies, Tamarind leaves,salt and methi powder to this mixture. Stir together to create an even mixture and cook for 5 mins.
4. Add chilli powder,coconut powder and coriander leaves and cook for 2 mins.

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 - 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

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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

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