Brinjal and potato curry Ingredients: 1. Brinjals(violet) – 8 2. Potato – 3(medium) 3. Onions -2(medium) 4. Tomato – 2 5. Turmeric – 1tsp 6.

Red chilli powder – 1tsp 7. Cumin powder – 1/2 tsp 8. Coriander powder – 1/2tsp 9. Oil – 3tsp 10. Salt to taste

Method: * 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 till onions 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 Chopped 1 Onion Chopped. 1 1/2 tsp of Red Chillie Flakes. 1/3 tsp Turmaric Salt. 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,chopped tomatoes and salt. Stir it all up and cook on a very low flame with the lid on. After a few minutes see weather the onions have cooked, and add the fried eggplants and mix gently. Now turn on the flame a bit and and toss untill the eggplant gets coated with all the spicey gravy for 5 minutes. Remove from flame and its 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 salted water 2 potatoes, wash, peel and cube big pinch turmeric pwd 1 tsp chilli pwd 1/2 tsp coriander pwd pinch of methi pwd (menthi podi) optional 1 1/4 tbsps oil salt to taste For seasoning/poppu/tadka: 1/2 tsp mustard seeds 3/4 tsp cumin seeds 3-4 garlic cloves, crushed 1″ ginger finely minced 10-12 curry leaves

1 Heat oil in a cooking vessel. Add the mustard seeds and as they splutter, add the cumin seeds and once they 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 (combining once or twice during this time), then place lid and reduce flame. Cook for 5-6 mts. Constantly stir fry to ensure 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 medium flame till the brinjals and potatoes turn soft. Stir in between. Adjust salt. The stir fry will be close to a gooey mass (slightly mudda kura). 5 Serve with hot rice or rotis.

Brinjal Koottu Recipe Ingredients 1.Brinjal -2 cups 2. Toor dal Cooked-1/4 cup 3. Tamarind water-1/4 cup 4. Fried Channa dal - tablespoons 5. Salt to taste 6. Hing 7. Turmeric Powder 8. Rasam Powder-1 1/2tsp 9. Jagggery very little Ingredients for Masala Paste 1. Coriander seeds-2 tsps 2. Grated Coconut-2 tsps 3. Dry Red Chillies -According to taste 4. Raw Rice-1/4 tsp Fry the above with little oil till golden brown, cool and grind into paste Ingredients for Tempering 1. Mustard Seeds 2. Curry Leaves 3. Oil 2 tsp How to make Brinjal Koottu 1. Heat Oil in a kadai. Fry Channa dal till golden brown and keep it aside. 2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces. 3. Fry for a few mins then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal and cook brinjal till they become soft. 4. Now add Masala Paste, Cooked dal, Jaggery and little water, 5. Cook till nice aroma comes from the gravy.