Kalyani Raman
Katherikai thogayal : Heat a pan add little oil fry urad dal 2-spoons, red chilly 3 nos, in golden colour, then add little curry leaves hinge and transfer this to a plate. Now cut brinjal to cubes little smaller in size and in the same pan after heating it add mustard seeds urad dhal and cut brinjals and fry nicely. When it is cooked and become softer. Switch off the stove.Now grind the urad dal, chillies, little tamarind, salt. Grind it coarsely and mix this paste with Brigham and we can use it with rice , chapathi
Radha S Mani
Maharashtrian style of kathrikkai veg:
Ingredients: Kathrikkai 1/2kg cut in to long or cubes. Immerse in water with 1 tsp of turmeric.
Goda Masala: 1 tbsp Chillie Powder: 1 tsp Roasted & Coarsely Coarsely Groundnut: 2 tbsp , Kadugu : 1tsp , Manjalpodi : 1/2 tsp, Hing Powder : 1/2 tsp, Cooking Oil : 1 tbsp & Salt as per the taste. Method: take a kadai. Pour oil. Add Kadugu .Manjal powder & hing. Now add brinjal & sauté it for 2 to 3 mts. Now, add Goda Masala, chillie powder & salt. Mix it very nicely & cover with a lid with little water on the lid to avoid burning. Once cooked, add the powdered groundnut powder & mix them well after 2 mts put off . This veg. goes well with rotis & dal.
Asindu Mukundan Take white or green brinjal. Cut it and boil it with turmeric, chilly powder & salt ( accordg to ur taste) . After it boils b4 gettg it down add 1 ts of coconut oil. This is called brinjal meezhuikku vaaraitti. It will be gd for curd rice.
Kalyani Raman
Brinjal masala: Cut the stem of brinjal scoop out the inner part of the brinjal, and make a room for stuffing masala. Keep the Grinnell in bowl with water. Then in a pan add jeeragam finely cut onion, ginger garlic paste , fry it nicely , the small cubes of carrot, green chillies, up to your taste, salt fine cut coriander leaves last add cooked and smashed potatoes. Now smash all the veg nicely add chilly powder pref Kashmir chilly which is less hot , turmeric powder dhania powder (roasted), mix everything and make it dry masala. Now stuff this masal inside the scooped Veges. Heat the pan splutter mustard seeds and arrange all the brinjals, fry gently by flipping it occasionally do it till the skin of brinjal turns soft. A very good combo for rice chapathi . Stomach filling one. If want we can squeeze lemon juice also. Can add Pudina . If it is too lengthy process. you can make the masala one day before, and keep it in the fridge.
Dhrusya Venkiteswaran
Brinjal chatpat: Cut violet brinjal in thin circles and mix with chilli powder,turmeric powder,hing and salt keep it aside for 10 minutes in mean time take a bowl of curd should not be too thick add finely cut coriander leaves,salt,hing and green chilli and just stir it and keep it aside then deep fry the mixed brinjal in oil till golden brown on both sides and take it from oil and immediately put this in the mixed curd.this goes well with rice and rotis even dosas.
Usha J Iyer
Ennai badnegai
1/2kg brinjal, 50gms groundnut, 50gms til, 50gms chana, roasted, 100gm copra, 50gms red chillies, 2tbsp. Jeera, Tamrind small ball, Salt to taste. Roast all the above n pwdr it. Cut brinjals n stuff . in a kadai pour enough oil put mustard n curry leaves place carefully the stuffed Brinjals n The leftover masalas. Add little water n let it cook till done
Rekha Prakash
Guttivankaya curry: it's a very famous Andhra style dish. Take dark violet and small sized round brinjals. Wash n slit a cross from the base till just below the head. Keep the head intact. Dry roast 1 tbsp chana dal, 2 tsps urad dal, 1 tbsp dhaniya, 1 tbsp jeera, 2 tsp methi seeds, red chillies, hing. Grind to a coarse powder. Stuff inside the brinjals n close them tightly. Heat oil in a pan n shallow fry these stuffed brinjals on all sides by turning them carefully from time to time. When it's done add any remaining of the ground masala powder with some extra oil and mix well. Goes best with hot rice and ghee.
Padmini Sudarshan
Brinjal kurma: Wash n chop brinjal into medium sized cubes. Soak a handful of black channa (kondai kadalai) over night. Pressure cook it for two whistles until its cooked. In a jar, grind coconut, fennel seeds and few cashews. U can grind lil poppy seeds too if u want. In a pan, heat oil. Add lil mustard seeds, clove and cinnamon. Let it splutter. Add curry leaves, onion, ginger garlic paste. Saute. Add fine chopped tomatoes, chilli powder, turmeric powder, hing, salt and garam masala powder.. Mix well. Add the cooked channa, coconut paste and brinjal cubes. Cook them well for five mins. N garnish coriander leaves
Rekha Prakash
Baigan bartha: Take s big eggplant. Wash it clean. Apply oil all over n place on the stove flame. Keep turning on all sides to cook all sides. When the skin starts peeling off after it's cooked take on a plate n allow to cool. Meanwhile, in a kadai heat oil, add mustard, jeera, 1 tsp each of urad dal n chana dal, 1 big chopped onion, chopped green chillies, chopped tomatoes and cook till done. Add some tamarind pulp and cook well. Remove the skin from the brinjal and mash well with a spoon. Add this mashed eggplant to the onion mixture and mix well by adding salt and red chili powder, dhaniya powder. Garnish with coriander leaves.
Pushpa Kannan
Kathrikaai saadham.. Chop kathrikaai finely and onions finely. Add nal ennai abt two tblsps add kadagu, urad dal, kadala paruppu and fry nicely now add onions ingi and kathrikaai and fry nicely ..add manjal podi salt and home made sambar powder and fry well ..now add cooked rice mix well with lots of curry leaves serve with paapad.
Yashodhara Ramurthy
Brinjal rice : Wash 4. Brinjal ( small in size. Pinju kattrikkai ). Cut it in small in size. Keep aside. Cut 1 onion. 1 tomato. Three green chilli. Keep aside Heat the pan. Add. 3 teaspoon of any oil. Add. Tej patta. Yelakkai. Pattani. Krambu. (very little) Add. Green chilli. Onion. Fry til golden broun. Add tomato. Just go on fry. ( should not be watery. ). Take out from pan. Keep aside. Again heat pan. Add 2 teaspoon of oil. Add kattrikkai. Ho on fry. Til. Broun nd soft. Finally add salt nd red chilly pouder. According to your tast mixwell ( this should be very dry ). Add. Hot rice in this kattrikkai. Mixture. Also that onion tomato. Masala Mix well. Garnish with. Finely chopped corriender leaves
Swaminatha Sharma
Bhagra Baingan : A special Hyderabadi Dish made with Brinjal fried in oil and Dry Coconut + Sesame + Cashewnut paste
Ingredients :-
10 -12 Small Eggplants or 2 large eggplants
1 cup of tamarind water (Optional)
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon mustard seeds
oil for cooking
For making Paste...
2 green chillies
1 inch piece of ginger
3 cloves of garlic
3 tablespoons roasted sesame seeds
10-12 roasted Cashewnuts
Method : Cut the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned and Keep them aside. Make a smooth paste of sesame and cashewnuts with very little water and Keep aside. Make a paste of onion, garlic, ginger and green chillies and set aside. Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind water. Add 1 cup of water and allow it to come to boil. Add the fried Brinjal. Stir and simmer covered for 5 to 10 minutes until the gravy thickens. Serve the Hyderabadi Bagara Baingan warm with Steamed Rice.
Meena Srinivasan
I make brinjal and aloo easy kootu. Just kathrikai and aloo vai cut panni uppoda vega vechchu manhapodiyodavum, rasam powder, vendha paruppu, thengai, karivrppilai pottu kadugu and uluththam paruppu thaaliththu kottina mudinjudhu. Rasam sadhan chappaththi kku nalla combination.
Pushkala Prakash Baigan bartha
Take big sized brinjal poke using fork apply oil on it and roast it on the gas (if roasted on charcoal it will take better) keep aside when cool peel the skin and make pulp of remaining by mashing it now take a kadai add oil rye and hing to it when it splutters add chopped garlic and saute the add finely chopped onions and saute once they turn pink add finely chopped tomatoes and saute till the tomatoes turn mushy noe add haldi powder red chilli powder dhania jeera powder garam masala and salt and saute for two minutes to remove the raw smell of masalas now add the brinjal pulp and mix well sqeeze some lemon juice and garnish with the greens of spring onion and finely chopped coriander leaves it goes well with chapati or bhakri.
Padma Priya Sankaran
Kattrikai pacchadi... Take big sized brinjal poke using fork and apply oil on it and roast it on the gas or microwave for about 5 min...keep aside when cool peel the skin and mash it nicely...add curd, salt,chopped corriander... splutter some mustard n add it... finally crush some moremolagai after frying in oil n mix well... it goes well with chappati
Sornalakshmi Kumar
Brinjal masiyal : Brinjal -stove la direct aa sudu When cool peel the skin Oil vittu kadugu ,curry leaves, vara milagai ser Suttu masitha kathari ser Tamarind water ser
Arise upma kku super side dish ready.
Chitra Narasimhan
Ennai kathirikai: split brinjal along with the stem . For filling: kadale parupu 2 spoon, uluntham parupu 2 spoon, manjal Podi half spoon, milagai vatral r red chili powder 1.5 spoon salt as per ur taste, perungyam powder. Grind everything n mixi make a powder and fill this powder in to the brinjal spilt. Keep kadai, put three spoon of jinjili oil add mustard then keep the brinjal one by one summer the stove slowly turn all the side. Take a small quantity of tamarind pulp add to this brinjal and grated coconut and kari leaves allow to cook till brinjal becomes tender.
Doraiswamy Chandra
Kathirikka 1/4 kg cut small pieces and cook.paasipparuppu oru pidi vegavaithu venthakathrikkaudan serthu salt n little red chilli powder pottu kodivanthathum irakkivaikkavum.kadail coconut oil 2 spoon vittu kaduku vedithathum karukappilai pottu 3 spoon fresh coconut pottu sivakkavaruthu pottu mix Pannavum. Kathirikkai koottu ready
Sheeladevi Ganesan
Periya Kaththriikkai pachchadhi!!!! Periya Kaththriikkai suttu/ podhi podhiya narukki nalla oil la salt pottu vathakkittu thairla kallakkina brinjal thair pachchadhi ready!!!! Kadhugu& milagai vatral thaalikkanum.
Latha Ramachandran
Brinjal choota pachadi. : Apply oil to brijal and in low flame heat brinjal till the skiln turns into black colour.Now roast urdu dhall kadal parppu asfotedial and red chillies and few fenugreek peel the skin of brinajal and add lemon size tamarind and grind all the ingradiants with salt. like thoyal. now heat oil and add mustard curry leaves to it.
Lalitha Vijayaraghavon
Enna kathirikai kariamudu: Select small brinjals. Cut the whole brinjal to stuff the masala. One edge should not be cut to retain the stuff. For stuffing fry hing, corriender seeds, kadala paruppu (gram dhall) urud dhall, red chillies and little tamrind in oil. Make coarse powder along with required quantity of salt. Stuff the powder(1/2 spoon) in each brinjal keep aside. Heat oil in a kadai put some mustard seeds. Allow it to spurt. Add the stuffed brinjal and close it with lid. stir ocassionally. Remove when the brinjal becomes soft. The stuffing should not be more.
Vijaya Sankaran
The easy and tasty recipe from our home is tayir pachhadi. Roast large brinjal in toaster or gas stove. Remove skin and mush it as much as possible (like you would for baingan bhartha). Add green chillies, ginger and mushed brinjal to curd. Do tadka with kadugu and done! Sometimes, I add black pepper powder instead of paccha milagai.
Sowjanya Suraj
MOUTABEL- AN ARABIC DISH
Ingredients : brinjals round 4 medium, Garlic 4 cloves, Fresh parsley 2 tablespoons, Black olives 3-4, Cumin powder 1 teaspoon, Black pepper powder 1/2 teaspoon, Salt to taste, Tahini sauce 3 tablespoons(REFER DOWN), Lemon juice 1 tablespoon, Olive oil 1 tablespoon
Method : Remove stem, wash and brinjals with a fork. Roast on direct flame, turning them from time to time, till well charred on all sides. Dip the brinjal in cold water
Peel away the charred skin and remove excess water. Peel, wash and crush garlic. Wash and chop parsley. Slice black olives for garnish. Put brinjal in a blender, add crushed garlic, cumin powder, pepper powder, salt to taste and blend. Add a little parsley and continue to blend. Add tahini sauce and blend. Add lemon juice and olive oil and blend for half a minute. Do not grind it too fine, it should be slightly coarse. Transfer into a bowl. Garnish with sliced black olives. Moutabel is ready. Can be had with roti or Arabic bread.
TAHINI
You Will Need 1 cup sesame seeds, 3 to 4 tablespoons olive oil, Pinch of salt
Directions 1. Toast Sesame Seeds : Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. 2. Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini's consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. 3. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.