• Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Brinjal recipes

Not open for further replies.
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.

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
Not open for further replies.

Latest ads