Brinjal recipes

[DURGADASAN]

Share:

Facebook X Bluesky LinkedIn WhatsApp Email Share Link

Respected Madam

Yoghurt and Thick curd are almost same only mam. But the texture of yoghurt will be more solid when compare to even our thick curd. But using thick curd will be nice for kitchen preparations than yoghurt. Because, many people dont like the smell of yoghurt as it is commercially having some preps. So no issues you can very well go ahead with thick curd itself.

 

[DURGADASAN]

Which recipe you are in need of mam? Is it the one Kathirikkai Kadalai kootu?

 

[DURGADASAN]

MY ALL TIME FAVOURITE BRINJAL GHOSTHU

Big brinjals - 4-5
Green chillies- 6
Big onion- 1
Curry leaves- 10-15
Tamarind- as necessary (usually pakku size)
turmeric powder and asafoetida- pinch
Urad dal and mustard - 1 spoon (just for frying purpose)
Salt - as necessary (usually 1-1.5 spoon)
Oil- I think its not needed (just for frying Urad dhal and mustard its required. Just 1 spoon)


Prep:•Cut brinjals into big pieces and fry them till the outer skin turns softer. •Grind together tamarind water and cooked brinjal to form smooth paste. •Heat oil in a kadai and add mustard. •When it pops up, add asafoetida and urad dal and fry until golden brown. •Add green chillies, curry leaves and onion. Fry it till the smell turns pleasent. •Now mix the brinjal paste, salt, turmeric powder and little water. •Reduce the heat and keep it on fire for two to three minutes. • This will be very apt for chappathi