Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Standard view
Full view
of .
Look up keyword
Like this
0 of .
Results for:
No results containing your search query
P. 1
Brinjall Recipes

Brinjall Recipes

Ratings: (0)|Views: 2|Likes:
Recipes including brinjall
Recipes including brinjall

More info:

Published by: chamari_madushani_silva on Nov 30, 2012
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





Brinjal and potato curry
Ingredients:1. Brinjals(violet) – 82. Potato – 3(medium)3. Onions -2(medium)4. Tomato – 25. Turmeric – 1tsp6. Red chilli powder – 1tsp7. Cumin powder – 1/2 tsp8. Coriander powder – 1/2tsp9. Oil – 3tsp10. Salt to tasteMethod:* Wash and cut brinjals into quarters.* Chop tomatoes and onions into small pieces & also peel and cu potatoes into cubes.* Hat oil in a pan add onions, tomatoes ,turmeric ,chilli powder, cumin, coriander powder and saute tillonions are translucent.* To this add brinjal and potato pieces along with salt and cook till all the vegetables are well cooked.
Eggplant Stir Fry
Ingredients:3 Small Eggplants.1 Tomato Chopped1 Onion Chopped.1 1/2 tsp of Red Chillie Flakes.1/3 tsp TurmaricSalt.Curry Leaves. (Optional)3 Tablsp pf Oil.Method:Slice the Eggplants thinly lengthwise, add 1/2 tsp of turmaric and 1/2 tsp of salt and deep fry until golden.(Keep aside). Heat the oil and add curry leaves and onions. Add the chillie flakes,turmaric,choppedtomatoes and salt. Stir it all up and cook on a very low flame with the lid on. After a few minutes seeweather the onions have cooked, and add the fried eggplants and mix gently. Now turn on the flame a bitand and toss untill the eggplant gets coated with all the spicey gravy for 5 minutes. Remove from flame andits ready to serve. Its realy good with Chapathis and Rice. I served it with rice. Enjoy!
Vankaya Bangaladumpa Vepudu – Brinjal Potato Stir fry
Ingredients:2 white brinjals, wash and cube, place in saltedwater 2 potatoes, wash, peel and cube big pinch turmeric pwd1 tsp chilli pwd1/2 tsp coriander pwd pinch of methi pwd (menthi podi) optional1 1/4 tbsps oilsalt to tasteFor seasoning/poppu/tadka:1/2 tsp mustard seeds3/4 tsp cumin seeds3-4 garlic cloves, crushed1″ ginger finely minced10-12 curry leaves1 Heat oil in a cooking vessel. Add the mustard seeds and as they splutter, add the cumin seeds and oncethey crackle, add the garlic, ginger and curry leaves and stir fry for a few seconds.2 Add the cubed potatoes, salt and turmeric pwd and combine. Cook on medium flame for 3 mts (combiningonce or twice during this time), then place lid and reduce flame. Cook for 5-6 mts. Constantly stir fry toensure they don’t stick to the pan.2 Add the drained cubed brinjals and cook without lid for 2 mts on low to medium flame. Stir fry in between.3 Add the chilli pwd, coriander pwd and methi pwd and combine. Place lid and cook on low to mediumflame till the brinjals and potatoes turn soft. Stir in between. Adjust salt. The stir fry will be close to a gooeymass (slightly mudda kura).5 Serve with hot rice or rotis.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->