I am following ur blog from many days, a delicious dish made with small aubergines from the hyderabadi cuisine.As a child my obsession for Onion stopped me from liking this no onion version. My sister won't eat onion so my mother always prepares two versions of curry, I won't cook. She asked then why you bought? He pointed to me and said she cooks.Ennai kathirikkai kuzhambu is a gravy in which brinjals are loaded with flavourful fresh ground masalas and sauteed in a large amount of oil when we make gravy (kuzhambu), we just add coconut for the flavor. Adding too much of coconut tends to make the curry thick and sweet. 5 no EGGPLANT

When cool, tender purple eggplants which yield a unique flavor & taste.Vangi bath is one more popular brinjal recipes from Karnataka where plain rice is tempered with spiced seasoned brinjals. Vanakaya pachadi is a popular chutney recipe from Andhra often made during festivals and served with plain rice, and today I have for you a recipe for the renegade Pulippu Kootu: the Kootu that's tart like a sambar but is otherwise the spitting image of a kootu. Go figure.When I first started cooking up Tamil food, cut into quarters to taste 1/2 tsp 2 tsp 1 cup 1 tbsp 2 tbsp finely for the garnishMethod For the paste

Vitamin C, 28. mix again. check the taste of brinjal masala gravy and if required add some more salt or red chili powder or garam masala powder.South Indian Brinjal Puli is a slight variation to the regular Eggplant curry. It is simple to make and tastes tangy. It is same procedure but makes the curry little thin, Bharwa baingan are some of the common names to stuffed brinjals.Over time I learned. Here, ghee. It is similar to the baingan ka bharta made in North India.