Brinjal Thokku
Method: In a dry kadai add the til (sesame) seeds and fry till it starts crackling. Remove the fried til seeds and keep it aside. In the same… Read More »
Stuffed Brinjal Curry
Method: Soak tamarind in little water and take out thick juice. In a dry kadai put the til (sesame seeds) and dry fry till it starts crackling. Remove… Read More »
Brinjal Fry
Method: Wash and cut the brinjals into ¼ inch thick round pieces and put it in water. Wash well and take out from water and put it in… Read More »
Brinjal Thuvaiyal
Method: Apply little oil over the brinjals and roast it in a direct flame. [Hold the brinjal using a tong or insert a sharp rod (like “Vadai Kambi”)… Read More »
Brinjal Pirattal
Method: Cut the brinjals into bite size pieces and put it in the water. In a broad vessel put besan, red chilli powder, coriander powder, turmeric powder, salt… Read More »
Brinjal Gosthu
Cook green gram dhal along with a pinch of turmeric powder and keep aside. Cut the brinjal into fine pieces. Chop the onion and tomatoes finely. Soak tamarind… Read More »
Garlic Brinjal Puzhi Kuzhambu
I prepared this kuzhambu with ready made “Aachi Vatha Kuzhambu Masala” and the taste is really good. If you do not have it, then use any kind of… Read More »
Vaangi Bath (Brinjal Rice)
Method: In a kadai put two teaspoons of oil and fry red chillies, coriander seeds, bengal gram dhal, urad dhal, cinnamon stick and cloves separately. Finally add the… Read More »
Brinjal and Lima Beans Curry
Method: Soak Lima Beans in water for about 8 to 10 hours. Remove the white skin (it will come out easily when soaked well) and cook till soft…. Read More »
Potato and Brinjal Tamarind Fry
Method: Soak tamarind in 1/4 cup water and take out thick juice. One or two tablespoons of thick juice will do. Wash potatos and peel the skin. Cut… Read More »
