Showing posts with label Brijal or Eggplant dishes. Show all posts
Showing posts with label Brijal or Eggplant dishes. Show all posts

Wednesday, August 27, 2014

Stuffed brinjal in Microwave

stuffed brinjal in microwave

In most kitchens, the microwave is a re-heater and a defroster. But there are ways to coax out delicious flavors and textures that you'd swear came from an old-fashioned,gas top.
Today i am here with an interesting recipe of stuffed brinjal that i learned from my Facefook freind Sabita shenoy with a little twist here and there.
I am sure "You'll feel good about feeding your family this creatively delectable recipe"

stuffed brinjal in microwave

10 small sized purple brinjal
2 Big onions,chopped
3tsp Red chilly powder
1tsp Dry mango /amchoor powder
1tsp Garam masala
2tsp Coriander powder
1tbsp Ginger -garlic paste
A Pinch of sugar
Salt to taste
3tbsp Oil
1tsp lemon juice
Coriander leaves for garnishing
  • Wash the brinjal thoroughly under tap water and make four slits from opposite side of the stalk .Do not cut them fully.Now leave them in a salt water for 10-15 minutes.
  • Now prepare the stuffing by mixing all the ingredients and stuff the brinjals with this masala.
  • Take a microwave safe glass bowl and add oil and micro on medium heat for 1 minutes
  • Now arrange all the stuffed brinjal at a proper distance and sprinkle half of the coriander leaves and micro for 5-6 minutes.
  • Take it out and slowly  turn all the brinjals,sprinkle some water and lemon juice,cook again on medium heat for about 5-6 minutes depending on the size of the brinjal
  • once done garnish it with freshly chopped coriander leaves and serve hot with chapati or roti
  1. It can also be cooked completely on fire using nonstick pan or griddle but it should be on slow fire and takes little more time ie about 20-25 minute
  2. If there is an excess of onion masala, put it on the top of brinjals before cooking.

Saturday, April 20, 2013

Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

  • 2 cups Turkey berries/
  • 2 Onion,chopped
  • 4-5 Garlic cloves, slightly crushed
  • 1tbsp OIl
  • 1 cup Coconut,grated
  • 5-6 Dried kashmiri red chillies
  • 7-8 Methi /fenugreek seeds
  • 1tsp Jeera/cumin seeds
  • 2tsp Coriander seeds
Cooking Directions
  1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
  2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
  3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
  4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
  5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
  6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
  7. Serve hot as a side dish with rice.

Friday, February 10, 2012

Brinjal Surprise!!(gravy dish)

Baby brinjal(small eggplant)-1/2kg
Kashmiri chilly-10
Coriander seed-2tsp
Cinnamon-2 pieces
Ginger-1inch piece
Garlic-1small pod
Coriander leaves and Pudina(mint leaves) for garnishing .


  • Slit brijal in the middle in to parts crosswise keeping its stem.
  • Fry  red chillies,coriander,methi cloves,cinnamon in oil.
  • Now grind it along with coconut ,cumin,ginger and garlic to fine paste.
  • In a sauce pan fry onion till dark brown color.
  • Now add turmeric tomato and salt to taste and fry till tomato melts in the gravy.
  • Now add a glass of water and drop brinjal one by one.
  • Cover and cook for 10 mins.Now add the masala paste and cook till done.
  • Garnish with coriander and pudina(mint leaves)

Saturday, January 21, 2012

Baigan ka Bartha

Baigan ka bartha is a north indian dish.In konkani we also prepare the dish but with coconut,we call it vaigana Bharath .Actually in older days people used to roast the brinjal directly on the fire.that makes the dish more tasty.But in my recipe i have used gas fire to roast the brinjal as i have no other choice.Anyway takes was superb.

  • Brinjal-3
  • onion- 3 chopped
  • tomato-2chopped
  • Ginger-1inch piece
  • Garlic-8-10 cloves crushed
  • red chilly powder-2tsp
  • turmeric powder1/2tsp
  • Garam Masala powder-2tsp
  • green chilly-2 chopped
  • salt to taste
  • oil-1tbsp

  • Roast the brinjals as shown in the picture.


Once you finished roasting all the brinjals,remove the skin and wash it under the running water.
  •   Now mash the brinjals as  shown  in the picture.

  • Add oil in a kadai or pan.let it heat,now add onion,chillies,ginger and garlic and saute for 5 mins.
  • Now add chilly powder,garam masala powder and the turmeric powder again saute for 2mins.
  • Now add tomatoes chopped and salt to taste,saute till tomatoes are well mixed in masala.
  • Now add mashed brinjals and a cup of water.Cover and cook till its semi dry.
  • Garnish with coriander leaves.
  • Serve hot with roti or naan.

Tuesday, January 17, 2012

Stuffed Brinjal(barleli vangi in marathi)

Barleli vangi means stuffed brinjal in marati.It is a famous Maharashtrian cuisine.In north Karnataka it is know as" Enney gai".  This dish is all about stuffing brinjals with spicy masala and cooked  on a slow fire in plenty of oil.This is very authentic maharashtrian recipe,whenever there is special occasion people love to cook this.
                     This is one of my daughter's favorite brinjal dish This really goes well with bakri(jawari or rice flour roti) or chapati or pulkas.

Brinjal(egg plant)-8-10(small variety)
coconut-1/2(grated)(about 2cups)
sesame seed -2tsp
garam masala-1tbsp
chilly powder-2tsp
red chilly-4
ginger-small piece
garlic-1big pod
coriander leaves-1/2 cup chopped.
tomato-2 chopped
tamarind paste-1tsp
 vegetable oil(groundnut oil) for cooking-2tbsp

  • Slit brinjals as shown above.After that soak it in the salt water.
  • In the meanwhile prepare masala for the stuffing.
  • 1st dry roast ground nut,sesame seeds,red chillies ,onion 1chopped,ginger,garlic and  the grated coconut.
  • Now grind the roasted ingredients to a coarse paste along with tamarind.
  • Now add chilly powder,onion chopped,garam masala,half of the coriander leaves and the salt to the  ground masala.
  • Mix it well and start stuffing the brinjals.

  • Now heat the oil in a pan and then add tomatoes.
  • if the stuffing is little left then you can put that along with tomatoes and stir till tomatoes are cooked well.
  • add the stuffed brinjals one by one to the gravy.
  • Add little water about 1/2cup.
  • cover  with a lid and cook till brijals are cooked on a slow fire.
  • Turn all the brinjals,so that both the sides cook properly.
  •  cook till oil comes on  the top of the gravy.The gravy should be thick and dry.
  • Garnish with coriander leaves and serve hot with bakri or roti(dry roti) or pulkas.


Saturday, January 14, 2012

Brinjal podi or bajo(vaigana podi in konkani,baigan baja in bengali)

Podi or bajo is a fried dish which is usually served at tea time as a snack .In mangalore every other corner of the street you will get one shop who sells different kinds of fried podi's.We konkani GSB's want something in the evening along with our tea.So we prepare different types vegetable  podi's or bajo's in the evening.
Brinjal(egg plant or vaigan)-1 Big(cut into triangle pieces)

chik pea flour(besan)-1cup
chilly powder-1tsp
asafoetida -1/2tsp
turmeric powder- a pinch(optional)
soda-bi-carbonate-a pinch(optional)
salt to taste
oil for frying.


  • Mix all the ingredients.Add little water to make thick batter(should be dropping consistency ).
  • Now heat a oil in a deep frying pan .
  • Dip the brijal slices in the batter and deep fry till light brown in color or till crisp.Serve hot with spicy tomato sauce or with mint chutney.

Wednesday, December 28, 2011

vangi chilly

Ingredients:Brinjal-1/2kg sliced
                  onion-3 sliced
                  green chilly-5
                  ginger-1inch piece chopped finely
                  garlic-5 clove chopped finely
                  soy sauce-2tsp
                  red chilly sauce-1tsp
                  capsicum-2 sliced
                  spring onions-small bunch chopped for garnishing
                   corn flour-2tsp mix it with little water
                  salt to taste.
Method; take a deep frying pan add 1tbsp of oil add sliced onions,chopped ginger and garlic and salt.fry till onions turns pink in add green chilies and brinjals keep on stirring for add a /12 cup of water along with capsicum ,cover and cook till brinjal cooks add soy sauce,red chilly sauce   vinegar( if u want u can add a pinch of ajji-na-motto) and corn starcha and bring it to switch of f the gas and garnish with chopped spring onions.serve hot with fried rice or noodles.
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