Category: Eggplant Recipes

Vankaya Sesame Fry

Vankaya Fry

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Eggplant Chips

brinjal chips


Ingredients:

Eggplant-250 gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

  1. Wash and cut the eggplants into slices.
  2. Add chilli powder, turmeric, hing, salt  to the eggplant slices and mix it well.
  3. Marinate it for 15 mins.
  4. Heat oil in a pan, add the marinated pieces and fry it till it turns to golden brown.
  5. Add few at times and cook it in medium flame.
  6. Serve it hot with rice or roti.

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Stuffed Eggplant Curry

brinjal stuffed

Stuffed Brinjal Curry – is a south Indian dish mainly from temple city Madurai. It is very easy to make and well goes with any variety rich. Its nutrition facts rich in iron.it differs from normal eggplant recipes, tastes very different and delicious.

 


Ingredients:

Brinjal/ Eggplant

Turmeric powder

Salt to taste

Oil

 

For the tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Curry leaves

Onion

 

For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2


 

Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
  3. Add turmeric powder and salt to the masala paste
  4. Split the eggplant, and stuff the masala paste and mix it well so that it’s nicely coated on it.
  5. Marinate it For the 15 mins.
  6. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and curry leaves.
  7. Once spluttered, add chopped onions and sauté it.
  8. Add the stuffed eggplant and stir it well.
  9. Cover it and cook For the 15 mins in a low flame.
  10. Serve it hot with rice.

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Eggplant sambar

Brinjal sambar

Brinjal Sambar


Ingredients:

Brinjal/ Eggplant-250 grams

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Onion-1 medium/Shallots-10

Tomato-2

Green chillies-2

Salt to taste

Coriander leaves

Oil

 

Spices:

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Fenugreek seeds-1 pinch

Curry leaves


 

Preparation method

  1. Wash and clean the toor dal or moong  dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  7. Add chopped eggplant sauté it For the 5 min and add cooked dal.
  8. Add tamarind juice, mix it well and cook it For the 12 mins in a low flame.
  9. Add Fresh coriander leaves and serve it hot.

 


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Eggplant-Ennai Kathirikai

brinjal enai kathirikai

Brinjal Ennai Kathirikai


Ingredients

Baby Eggplant-250 gms

Tamarind Juce-1/4 cup

Oil For the fry

Salt to taste

 

For the tempering/tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Fenugreek seeds-1/4 tsp

Curry leaves

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Chilli powder-1tsp

Coriander powder-2 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp


Preparation method:

  1. Heat oil in a pan and fry the eggplant and keep it seperately.
  2. Heat oil in a pan, add onions and sauté it.
  3. Add ginger garlic paste and cook For the 2 mins
  4. Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder, salt and cook it For the 5 mins.
  5. Grind it in a blender and make a fine paste. Tomato paste is ready.
  6. Heat oil in a pan, add mustard, fenugreek seeds, urad dal and curry leaves.
  7. Once it’s spluttered add tomato paste and cook For the 5 mins.
  8. Add tamarind juice, salt  and allow to cook till oil floats at the top
  9. Add fried eggplant and mix it well and cook in a low flame.
  10. Serve it hot with rice.

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Eggplant Chutney

brinjal chutney

Brinjal chutney


Ingredients:

Bringal-250 gms

Red chillies-4

Tamarind-aamla size

Turmeric powder-1/2 tsp

Hing-2 pinch

Salt to taste

Oil

For the tadka:

Mustard-1/2 tsp

Urad dal-1/2tsp

Curry leaves-2 sprig


Preparation method:

  1. Heat oil in a pan add, chopped brinjal and sauté it.
  2. Add brinjal, red chillies and tamarind to the blender, and grind it to a fine paste.
  3. Heat oil in a pan add mustard, urad dal and curry leaves.
  4. Once they splutter add the ground paste, salt, hing and turmeric.
  5. Cover it and cook till oil seperates.
  6. Serve it hot with idly, dosa or roti.

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Eggplant Recipe – Eggplant Stir Fry Recipe

Eggplant Stir Fry Recipe - Veg Recipes Indian Style

Eggplant recipe – Eggplant stir fry recipe is very aromatic and delicious curry dish. Eggplant stir fry recipe is very simple to prepare and great side dish well goes with rice or roti and you can try with any type of eggplant available in your market. Eggplant stir fry recipe is really popular and can go with any variety rich.

Eggplant recipe – Eggplant stir fry recipe nutrition facts i.e. its rich in iron. Nutritionally, eggplant is low in fat, protein and carbohydrates. Eggplant stir fry differs from normal eggplant recipes, tastes very different and delicious. You can adjust the spice level mild to hot, according to your taste.
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Ingredients:

Brinjal/ Eggplant – 250gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Wash and cut the eggplants into tiny strips.
  2. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  3. Once spluttered, add chopped eggplants and sauté it.
  4. Add turmeric powder, hing, sambar powder and salt.
  5. Sprinkle water, cover it and cook for 15 mins in a medium flame.
  6. Serve it hot with rice.

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Eggplant casserole

Eggplant Casserole

Eggplant casserole is very popular Mexican dish.It is very tasty and healthy too.it is very simple and easy to prepare.Mexican food is basically a fusion of Mexican, American and Spanish. The cuisine is as complex as other cuisines in the world.Always it includes the fusion of vegetables, meat, tomatoes with cheese or cream.


Ingredients

Eggplants -250 gms
Tomatoes-2
Green chilies – 2
Onion -1
Cumin powder-1/2 tsp
Garlic paste-1/2 tsp
Cheddar cheese
Salt to taste
oil


Preparation method

  1. Heat oil in a pan, add chopped onion and toss it until it turns to golden brown.
  2. Add green chillies,garlic,cumin mix it well and cook for few mins.
  3. Heat oil in a pan and place the eggplant slices/cubes and fry it till its softened.
  4. Preheat oven to 450.Spray baking sheet with oil and place eggplant slices on it in a single layer and the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
  5. Bake at 350 until heated through and bubbly for 20-30 mins.
  6. Serve it hot.

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Eggplant Fritters with Honey

eggplant fritters with honey


Ingredients

Eggplant – 1
Milk-1 cup
All purpose flour- 2 tbsp
Honey-2tbsp
Salt to taste
Oil for frying


Preparation method

  1. Slice the eggplant thicker and place it in bowl and cover it with the milk for an hour.
  2. In a bowl, mix the flour with the salt.
  3. Drain and pat dry the eggplant and dredge them in the flour and salt, shaking off any excess flour. Place it on a plate.
  4. Heat oil for frying in a large skillet.
  5. Add eggplant slices few at a time and fry until it turns to golden brown.Drain it in the paper towels.
  6. Drizzle with honey and serve immediately.

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