Brinjal for chapathi recipes

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Stuffed Brinjal/Eggplant Curry - Andhra Style

Check by piercing the eggplants with a fork. Serve this curry with chapathi/rice. Indian Eggplants/ Brinjals - 5 small sized. Heat 2 tablespoon of oil and fry these eggplants for around 5-7 minutes until the skin slightly softens. In the same pan, add rest of the ingredients mentioned in "To dry roast" section and roast for around 10 minutes. Add stuffed eggplants, any remaining masala paste, around 1 cup of water, grated jaggery and check for salt
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Badanekayi(Eggplant / Brinjal) Tove

Mix well before serving. It goes well with Rice/Chapathis. Thanks Sanjay for this recipe. 2 - 3 medium sized Eggplant / Brinjal / Badanekayi. Put this in water/buttermilk water for about 5 mins. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour. Add chopped eggplant, dry mango powder, chilly powder and saute them for about 2-3 mins. Cook them well by covering a lid for about 10 mins. Keep the tove in medium/low flame for about 3-4 mins. 2 - 3 medium sized Eggplant / Brinjal / Badanekayi
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