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

List - Common Meal - Veg Starters/Appetizers

Click on each vegetable name to reach related Starters.

Common Meal - Veg Curries - Sweet Corn Kaju Masala Curry

Sweet Corn Kaju Masala Curry

Ingredients Quantity Sweet Corn, Boiled 200g Onion, Sliced 1 Big Ginger-Garlic paste 1 Tbsp Tomato Puree 2 Tbsp Cashews 50g Poppy Seeds 2 Tbsp Curd 1/2 Cup Cinnamon 1 small stick Green Cardamom 4 Cloves 4 Coriander Powder 1 tsp Cumin Powder 1 tsp Red Chilli Powder 1 Tbsp Salt To Taste Oil 2 Tbsp

Method :

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1. Soak the cashews and poppy seeds in water for half an hour. Combine together cashews, poppy seeds, curd, cinnamon, cardamom & cloves and tomatoes in a blender and grind to a smooth paste.
2. Heat oil in a pan. Add all the tempering spices and let it crackle. This usually takes few seconds.
3. Add onion and saute for 3-4 minutes or until cooked. Add ginger-garlic paste, coriander powder, cumin powder, red chilli powder and fry them for two minutes on low flame.
4. Now add boiled corn kernels, salt and stir well for 2 mins..
5. Now pour in the cashew nut & poppy seeds paste and cook until oil separates. Repeat the process of adding water for 2-3 times so that the masala cooks well and the mixture turns to rich in colour. Turn off the flame and transfer to a serving bowl.

Tips :

1. Dont burn masala while cooking.
2. It tastes great with rice or roti.

Common Meal - Veg Curries - Paneer Gujia Curry

Paneer Gujia Curry

Ingredients Quantity Paneer 1 Cup Onions, Finely Chopped 1/2 Cup Curry Leaves Few Tomato, Finely Chopped 1/2 Cup Garam Masala 1 Tsp Coriander Leaves, Finely Chopped 1/2 Cup Salt To Taste Chilli Powder 1 Tsp Turmeric Powder 1/4 tsp Oil To Deep Fry

Method :

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1. Cut the Paneer / Cottage Cheese into two inch sticks. Heat Oil in a pan and deep fry in the Oil till golden brown and crispy. Drain on an absorbent tissue.
2. Heat 1 Tbsp of oil in a pan, add onions,tomatoes & saute till it turns golden brown in colour. Add red chili powder, turmeric powder, masala powder,salt, saute for a few minutes.
3. Add paneer pieces to the masala , mix well & cook for 2-3 mins.

Tips :

Lunch/Dinner - Veg Starters - Sago Lollypop

Sago Lollypop

Ingredients Quantity Sago 1 Cup Potato, Boiled and mashed 1/2 Cup Butter Milk 2 Cups Mint Leaves, Fine chopped 1 Tbsp Coriander Leaves, Fine chopped 2 Tbsp Curry Leaves 1 Tsp Green Chilli, Fine chopped 1 Tsp Cumin Seeds 1/4 tsp Salt To Taste Oil To Deep Fry

Method :

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1. Soak Sago in buttermilk for atleast 6 hrs.
2. Mix all the ingredients except oil in a bowl.
3. Make small balls from the mixture. Heat oil and shallow fry them till golden brown. Remove arrange them on barbeque skewer/Ice cream sticks.

Tips :

1. serve with Mint Yogurt dip and Tomato Ketchup.

Lunch/Dinner - Veg Starters - French Fries

French Fries

Ingredients Quantity Potato 1 Big Salt To Taste Oil To Deep Fry

Method :

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1. Boil Potatos for 5 -10 mins. Using a sharp, clean knife, chop the potatoes with caution. You can make the slices as thick or thin as you want, just make sure they are all about the same thickness.
2. Fill a dry pan with vegetable oil about 1/3 of the way full. Set the stove on medium-high heat. Cook the potato slices in the oil until they are golden brown. Do not burn them, as they will taste absolutely disgusting!Add salt (optional) while still hot to keep the flavor in. Set them on the counter or an area with room temperature to cool.

Tips :

1. Make sure the vegetable oil is hot before you put the potatoes in. You can test the oil by putting a single fry in there. If it starts cooking immediately, and quickly, the oil is ready.
2. You can even use raw potatoes to fry.