Archive for the ‘Brinjal varieties’ Category

Brinjal curry with Fenugreek seeds


Brinjal is a versatile vegetable which when cooked with right ingredients tastes great and I love this vegetable for the reason it cooks really quick and easy to prepare.


  1. Brinjals – 6
  2. Tamarind pulp – 3tsp
  3. Turmeric powder – 1tsp
  4. Salt to taste
  5. Oil – 3tsp

Fenugreek powder(Menthi gunda):

  1. Chana dal – 1tsp
  2. Urad dal – 1tsp
  3. Coriander seeds – 1tsp
  4. Fenugreek seeds – 1tsp
  5. Hing – 1/2tsp
  6. Whole red chillies – 4


  • Heat 1 tsp of oil add chana dal,urad dal,coriander seeds,Hing,fenugreek seeds,redchillies in order , roast and grind them into a coarse powder.
  • Cut brinjals into bite size pieces and boil them in water by adding tamarind juice,turmeric and salt till the brinjal pieces are just soft enough.
  • Remove for water , drain them and keep aside.
  • In a pan add 2 tsp of oil add brinjal pieces , sprinkle some salt and fry them till they are sligtly brown in color.
  • Now to this add the ground powder and mix well and remove form stove.
  • This goes well with hot plain rice.

Brinjal Mango Bajji curry



Last weekend I happened to watch telugu program online in Maa Tv “Maa Oori Vanta”.I liked this program ,u get to know the traditional recipes in different parts of the state.This curry is called Vankaya mavidikaya bajji koora and this is a famous traditional curry in parts of Nellore district( Andhra Pradesh).When I heard the name I thought she was going to make bajjis(fretters) out of it as the name suggested but she did not.This recipe looked interesting to me bcos this has a combination of my favourite vegetables and it tasted really great.Try this and enjoy!

 Here goes the recipe as on Tv……


  1. Purple or green Brinjals – 4
  2. Onions – 2(medium)
  3. Tomatoes – 2
  4. Mango – 1(small)
  5. Green chillies – 4
  6. Red chilli powder – 1tsp
  7. Curry leaves – few
  8. Tamarind juice – 2tsp
  9. Salt as required


For seasoning:

  1. Chana dal – 1tsp
  2. Urad dal – 1tsp
  3. Cumin seeds – 1/4 tsp
  4. Mustard seeds – 1/2tsp
  5. Oil – 3tsp


  • Cut the brinjals,onions,tomatoes and mango into equal  size pieces. 
  • In a cooking pot boil Brinjals,Mango,Tomato and Onions along with tamarind juice and green chillies and a little water till they are completely soft and cooked.
  • Add salt and chillipowder to the boiled vegetables.
  • Heat oil in a pan ,add the seasoning ingredients, after the mustard starts spluttering add the boiled vegtables to this ,mix well and cook for 2 to 3 min.
  • This curry goes well with rice.


U can use raw or a little ripe mango doesnt matter.

Brinjal with Garlic paste curry



This is my entry for JFI “Eggplant” hosted by Sangeetha of Ghar ka Khana


  Brinjal is one of my favourite vegetable as it takes less time to cook and tastes good with a combination of many vegetables like potato,tomato,cauliflower .Here I am posting brinjals stuffed with garlic paste recipe.Try this..very simple stuffing to make.



  1. Purple brinjals – 6
  2. Garlic pods – 4
  3. Red chilli powder – 3tsp
  4. Cumin seeds – 1tsp
  5. Tamarind paste – 2tsp
  6. Salt – 3tsp
  7. Oil – 3tsp


  • Prepare the stuffing by grinding garlic pods,redchillipowder,cumin seeds,tamarind paste and salt into a smooth paste.
  • Slit the brinjals lenghthwise,without cutting the stalk and fill it with the stuffing carefully.
  • Heat oil in pan and drop the stuffed brinjals ,cover and cover over medium flame till the brinjals are tender,stirring from time to time.
  • This curry tastes grt with rice or chapathis.

Vankaya Ullikaram(Brinjal stuffed with onion paste)

Brinjal,known as king of vegetables is liked by everyone and is  very versatile vegetable and can be cooked with a variety of  other vegetables and .This is one of my favorites and my mom’s recipe.



  1. Purple brinjals – 10
  2. Onions – 2(large)
  3. Red chillies – 3
  4. Corinader seeds – 2tsp
  5. Cumin seeds – 2tsp
  6. Oil – 3 to 4tsp

For stuffing:

  1. Chop onions into small pieces and grind the onions along with coriander,cumin and red chillies into a smooth paste.
  2. Add salt to the onion paste and mix well.


  • Wash and slit each brinjal into four sections length wise without cutting off the crown.
  • Now stuff all the brinjals with Onion paste.

  • Heat oil in pan and slowly place all the stuffed brinjals in the pan.
  • Sprinkle few drops of water on the brinjals and cover them with a lid and cook on low flame.
  • Stir occasionally gently till the brinjals are cooked and soft .
  • Remove the lid and cook for few minutes till the (extra) water evaporates.
  • Tastes great with rice or chapathis.

Brinjal & Cauliflower curry

brinjal and cauliflower curry

Brinjal/eggplant is a vegetable which can be cooked in combination with other vegetables in a variety of ways. This is one of my all time favourite vegetables and besides the stuffed varieties the combination with cauliflower with some seasoning ingredients tastes wonderful and is quick & easy currry to prepare.


  1. Long purple brinjals – 3
  2. Cauliflower – 1(medium)
  3. Tomato – 2
  4. Onion – 1(large)
  5. Green chillies – 2
  6. Salt to taste
  7. Oil – 2tsp
  8. Red chilli powder – 1/4tsp
  9. Coriander chopped – 2tsp

For  seasoning/tempering:

  1. Chana dal – 1tsp
  2. Urad dal – 1tsp
  3. Mustard seeds – 1/2tsp
  4. Hing – pinch
  5. Curry leaves – few


  • Chop brinjals,onion and tomatoes  into equal size pieces and slit the green chillies length wise.
  • Cut  and wash the cauliflower  florets too.  
  •  Heat  2 tsp of oil in a deep frying pan ,add the seasoning ingredients,after the mustard starts spluttering,add onions and fry till tranlucent.
  • To this add tomatoes,brinjals,cauliflower and green chillies in order.
  • Cover and cook by adding salt till all the vegetables are cooked and soft.
  • Finally add red chilli powder and garnish with coriander leaves at the end.
  • This curry goes well with plain rice or rotis(indian bread).

Sivangi Pulusu(Brinjals in Tamarind gravy)

Brinjal pulusu

This is a traditional Andhra side dish ( i got this recipe from a south indian cook book) but i wonder why they call it Sivangi ???Does it mean brinjal in  any  part of south india?Tastes great with hot plain rice .Try it!


  1. Brinjals(small) – 8
  2. *Menthi gunda – 4tsp
  3. Sugar – 3tsp
  4. Ghee – 2tsp

For the gravy:

  1. Tamarind pulp – 4 tsp
  2. Tomato puree – 2tsp
  3. Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:

  1. Mustard seeds – 2tsp
  2. Hing – pinch
  3. Curry leaves- few

*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.

  • Menthulu – 1tsp
  • Chana dal – 1tsp
  • Urad dal – 1tsp
  • Cumin seeds – 1tsp
  • Mustard seeds – 1tsp
  • Coriander  seeds – 1tsp
  • Red chillies – 4
  • Oil – 1

Roast and dry grind all the above ingredients for Menthi gunda.


  • Wash and cut the stems of the brinjals.Then slit them from both the sides.
  • Take menthigunda,salt,ghee and sugar and form a paste.
  • Fill this paste in the slits of the brinjals.
  • Then shallow fry them in oil till they are half cooked and keep them aside.
  • In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
  • Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
  • Then add besan and boil for another 5 min. This consistency should be thick like sambar.
  • Finally add the seasoning ingredients over the brinjals.
  • This seems to be a little elaborate method but tastes great with plain rice and vadiyams.

Brinjal peas curry



Brinjal peas curry 


 Brinjals/eggplants are cooked in a variety of ways in India. This curry also called vankaya batani is a simple curry cooked with any kind of eggplants(purple or green ones ) and peas.


  1. Purple long brinjals – 4(medium)
  2. Peas – 1cup(fresh or frozen)
  3. Onion – 1
  4. Mustard seeds – 1tsp
  5. Urad dal – 1tsp
  6. Turmeric – 1/2 tsp
  7. Red chilli powder – 1tsp
  8. Curry leaves – few
  9. Salt to taste
  10. Oil – 2tsp


  • Wash and cut the brinjals into cubes.
  • Heat oil in a pan  add urad dal,mustard seeds and curry leaves.After the mustard starts spluttering add brinjal pieces ,chopped onion,turmeric powder, salt & cook on a medium heat  for 10 min.
  • To this add peas , chillipowder and cook till the brinjals are soft.
  • This curry goes well with rice.