1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 lime
1 bunch of fresh coriander
Salt, to taste

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How to make brinjal aloo chutney

. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!



Brinjal – 1/4 kg
Chana dal / Bengal gram – 1/2 cup
Salt to taste
Onion – 1 medium
Curry leaves – 5
Mustard seeds – 1 Tsp
Jeera / Cumin seeds – 1 Tsp
Garlic ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 – 3 tbsp
Coriander leaves

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How to make Brinjal Chanadal Curry

. Soak chana dal in 1/2 cup of water  for 1/2 hour.
. Clean and cut brinjal into pieces.
. Cut onions into small pieces.
. Heat oil in a cooking pan.
. Add mustard seeds, jeera, onion pieces and fry till they turn golden brown.
. Add garlic ginger paste, curry leaves and turmeric powder.
. Add soaked chana dal and fry for few seconds.
. Add brinjal pieces to it along with required amount of salt.
. Stir frequently.
. Cover and cook on low flame for 5 – 8 minutes.
. Add red chili powder, garam masala powder and 1 cup of water.
. Cover and cook for 10 minutes on low flame till dal is cooked.
. Garnish with coriander leaves and serve with cooked rice or roti.



250 grams brinjal / vankaya
3 green chilies slit or ½ tsp red chili powder
1 sprig of curry leaves
½ tsp mustard
½ tsp Cumin
Pinch of turmeric
1 tsp ginger garlic paste (optional)
½ to ¾ tsp light garam masala
Salt to taste
1 ½ tsp lemon juice (optional)
1 tbsp. Oil or as required


Coarsely crushed roasted peanuts or fresh green peas as desired

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How to make Brinjal fry

. This brinjal fry recipe can be made without peanuts too but they add a great taste. This step is optional. If you like to use peanuts for this recipe, dry roast them and set aside to cool. Remove the skin and pulse them in mixer.
. Wash brinjals in water. Slice them or cut to desired sizes. Add them to salt water.
. Heat oil in a wide pan, add cumin, mustard, and let them splutter.
. Add the green chilies, fry till they turn pale in color.
. Add ginger garlic paste, sauté quickly, do not fry for longer, can make your brinjal bitter.
. Add the brinjal, salt & turmeric, toss on a medium flame, till they are cooked. If needed cover and cook till soft.
. Add curry leaves, red chili powder, garam masala and coarsely crushed peanuts if using. Stir everything well. Cover and cook for 2 to 3 minutes on a low flame.
. Add lemon juice if desired, before you serve.
. Serve vankaya fry with rice.

brinjal fry


For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.

For the Tadka

2 tsp oil
1/2 cup onions
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

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How to make vankaya pachadi

. First of all, soak the ball of tamarind in a cup of water.
. Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
. Take this off the heat, let it cool and grind into a paste.
. Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
. Take aside and grind this also in a paste.
. You should now slowly mix both the pastes uniformly
. Now take the tamarind ball and mix with water evenly.
. Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
. Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
. Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic,onions and curry leaves in it and let it splutter.
. Add this tadka to the chutney and serve with rice or the main food.

vankaya pachadi


Baby Brinjals / Eggplants : 18 – 20
Chickpea Flour / Besan : 1/2 cup
Cumin Powder / Cumin Seeds: 1/2 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil : 3 tbsp

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How to make Gutti Vankaya Senagapindi Kura

. Combine the chickpea flour, one tablespoon of oil, salt and red chilli powder in a mixing bowl and set aside.
. Wash the brinjals and make a plus shape slit and stuff them with the chickpea flour mixture.
. Heat two tablespoons of oil in a pan and add the stuffed eggplants.
. Cover it with a lid and cook them on a low flame. Turn the eggplants occasionally so they cook evenly.
. Cook until they are soft.
. Switch off the flame and serve hot with rice.

birnjal besan curry

Ingredients :

Green Brinjal : 10
Cumin Seeds : 2 tsp
Dried Red Chillies : 3 or 4
Oil : 1 tbsp
Dry Coconut Powder : 1 tsp (Optional)
A pinch of turmeric powder
Salt to taste

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How to make Vankaya Jeelakarra Karam

. Grind the cumin seeds and red chillies into a fine powder and set aside.
. Wash the brinjals and remove the stem. Chop them into pieces and keep aside.
. Heat a tablespoon oil in a wok. Add and fry the chopped brinjals.
. Let it cook completely.
. Now add the cumin – red chilli powder, salt, turmeric powder and coconut powder and fry for few minutes.
. When it’s done, switch off the flame and serve with steamed rice.

vankaya jeelakarra karam



2 large eggplants
2 medium onions
3 tomatoes
250 g yogurt
2 tsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 cup oil
2 tsp ginger garlic paste
1 tsp garam masala

For Garnishing:

Green chilli, chopped
Green coriander, chopped

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How to make Baingan ka Bharta

. Put an eggplant on flame of fire to roast.

. After the eggplant turns black and brown remove the skin.

. Mash the eggplant.

. Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.

. Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.

. Add mashed egg plant and stir.

. Allow mix to simmer for 5 minutes.

. Garnish with green chillies, green coriander and garam masala powder.

. Serve with chappati.



500 gm small brinjal
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
10-12 curry leaves
1/2 tsp turmeric
1/2 tsp red chilli powder

For the gravy:

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp sesame seeds
1/4 cup peanuts and 1/4 cup onion – roast them together and grind to a powder
1 Tbsp tamarind pulp
Green chillies – to taste
1 Tbsp coriander
Salt to taste

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How to make Hyderabadi Baingan

. Cut the brinjal into quarters, leaving stems intact and soak in salt water.

. Heat oil and fry cumin seeds, fenugreek seeds, sesame seeds, curry leaves, turmeric powder and red chilli powder.

. Add drained brinjal and fry in the masala for about ten minutes.

For gravy:

. Heat the remaining oil and fry the ground masala for about three minutes.

. Then add the tamarind pulp, green chillies and fresh coriander leaves and simmer.

. Finally, add brinjals in to the gravy & simmer for 10 minutes.

Brinjal Roast / Brinjal Fry


Brinjal – 3
Salt to taste
Turmeric Powder / Manjal podi – 1/2 tsp

For Masala:
Dry Red Chilli – 2
Garlic – 4 cloves
Cumin Seeds / Jeera – 1 tsp

For Seasoning:
Oil – 4 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal  – 1 tsp
Cumin Seeds / Jeera – 1/2 tsp
Asafoetida / Hing  – 1/4 tsp
Curry leaves

How to make Brinjal Fry/Brinja Roast:

. Take brinjal and slice them lengthwise. Grind the ingredients given for masala in a blender and crush them. Set this aside till use.

. Heat oil in a kadai and add in the seasoning ingredients. Let them sizzle for a min.

. Add in the brinjal and toss well in the oil. Season with salt and turmeric powder. Cook it for 5 to 8 mins till it turns light golden.

. Now add in the ground masala and mix well. Cook it on a medium flame for 8 to 10 mins till golden.

. Serve with rice.






Small Brinjals – 8
Chopped Onions – 2
Tomatoes – 2
Coriander seeds – 1 tbsp
Khus Khus – 1 tbsp
Garlic Cloves – 2
Ginger – small piece
Dry Coconut powder – 3 tbsp
Red Chilli powder – 1/2 tbsp
Salt Milk – 1 cup
Cumin – 1 tbsp Mustard
Seeds – 1 tbsp
Turmeric powder – 1/4 tbsp

How to make baingan masala recipe:

. Cut brinjals into 4 parts without slitting the top edge. Soak them in salt water for half an hour
. Prepare the masala paste by grinding coriander seeds, khus khus, onion, ginger, garlic, tomatoes, coconut powder, red chilli powder, turmeric powder and salt
. Stuff the masala into the brinjals and keep the remaining masala aside
. Heat oil in a large vessel and add mustard seeds and cumin seeds
. After mustard seeds splutter, drop the brinjals and the remaining masala in the vessel. Cover the vessel with lid and boil for 10 mins
. While brinjals boil with the masala paste, add the milk and mix the curry occasionally until brinjals are completely cooked (don’t add water)
. Serve with hot rice



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