Tag Archives: Eggplant

Spicy Ridge Gourd with Eggplant

23 Jul

spicy_ridgegourd_eggplant
Beerakaya Vankaya Velluli Karam.

Ridge gourd / turai is chopped up along with baby eggplants. They are then cooked in oil and spices till cooked and finished with garlic spice mixture. Serve spicy ridge gourd with eggplant over plain steamed rice or over roti. Check out Garlic Spice Mixture recipe.
Makes: around 2 Servings of Spicy Ridge Gourd with Eggplant.

Ingredients:

Ridge Gourd 1 Medium
Baby Indian Eggplants 2
Garlic Spice Mixture 1 Tbsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks (around 1 1/2 Cups).
Remove stems, wash and chop eggplant into small chunks (around 1 1/2 Cups).

Heat oil in a pan, add all other talimpu ingredients in order.
when mustard seeds start spluttering, add chopped ridge gourd, eggplant and salt.
Fry for couple of seconds and cook covered on low flame till eggplant and ridge gourd turns soft.
Stir in garlic spice mixture and turmeric powder and cook for a minute and remove from heat.
Serve ridge gourd with eggplant over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd and eggplant is cooked thoroughly before removing the pan from heat.

Suggestions: If eggplant or ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Diced onion can also be added along with ridge gourd and eggplant. Check other ridge gourd recipes here.
Other Names: Spicy Ridge Gourd with Eggplant, Beerakaya Vankaya Velluli Karam.

Eggplant Masala Fry

28 Jun

eggplant_masala_fry
Vankaya Jeera Vepudu.

Baby Indian eggplant is diced and cooked in oil along with other whole spices. Whole spices are roasted until aromatic and ground into powder and added to the eggplant fry and cooked till done. Serve eggplant masala fry with steamed rice and dollop of ghee or with chapati.
Makes: around 3 Servings of Eggplant Masala Fry.

Ingredients:

Baby Indian Eggplant 5
Coriander Seeds 2 Tbsps
Cinnamon 1/2 inch Piece
Cloves 2
Star Anise a Small Piece
Turmeric Powder a big Pinch
Red Chili Powder 1 tsp
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 1/4 Tbsps

Method of preparation:

Wash and finely chop cilantro leaves.
Roast all ingredients in heavy bottomed pan on low flame till aromatic or until they turn golden.
Cool the roasted ingredients and grind into fine powder using a spice blender.

Wash eggplant, remove stems and dice it into big chunks.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for few minutes.
Add a splash of water if required to avoid eggplant sticking to the bottom of the pan.

Uncover, add freshly ground masala powder and salt if necessary.
Stir well and cook covered till eggplant is soft.
Uncover, stir in red chili powder, turmeric powder, cilantro leaves and remove from heat.
Serve eggplant masala fry with steamed rice and dollop of ghee or with chapati.
Notes: Make sure eggplant is cooked well.

Suggestions: Make sure not to burn any of the ingredients while roasting.
Variations: Add a tsp of tamarind pulp to the eggplant fry before removing from heat.
Other Names: Eggplant Masala Fry, Vankaya Jeera Vepudu.

Eggplant Potato Masala

15 Jun

eggplant_potato_masala
Vankaya Bangaladumpa Masala.

Baby Indian eggplants and potato are diced. Onion is sliced and fried till golden brown. It is then ground into paste and cooked with potatoes and eggplant. Serve eggplant potato masala with steamed rice or with dal rice and papad.
Makes: around 4 Servings of Eggplant Potato Masala.

Ingredients:

Baby Indian Eggplants 4
Potato 2
Onion 1 Large
Garlic 2 Cloves
Coriander Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and dice the eggplants into big chunks.
Peel, wash and dice the potato.
Soak diced eggplants in cold water until required.
Wash and finely chop the cilantro leaves.
Peel and thinly slice the onion and garlic cloves.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add sliced onion and fry on medium high flame till onion is dark golden brown.
Keep stirring to avoid burning the onion slices.
Remove the onion to a bowl, cool it to room temperature.
Add garlic and briefly fry and remove from heat.
Grind the fried onion, garlic and salt into smooth paste without adding any water.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced potato, eggplant, green chiles and salt.
Fry briefly, cook covered for around 5 minutes or more until potato is almost cooked.
Stir in ground onion paste, coriander powder, red chili powder and salt (if required).
Cook covered on low flame for few more minutes or until eggplants are soft and potato is completely cooked.
Stir in cilantro and remove from heat.
Serve eggplant potato masala with steamed rice and dal or with roti etc…
Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Make sure to add few splashes of water if required while cooking eggplant and potato.
Variations: Add a pinch of garam masala in the end along with cilantro if desired. Check numerous stuffed eggplant and brinjal recipes here.
Other Names: Eggplant Potato Masala.

Easy Eggplant Stew

22 May

noone_vankaya_pulusu
Noone Vankaya Pulusu.

Onion is diced and cooked in oil along with whole spices. Baby eggplants are stuffed with red chili paste and cooked in the freshly extracted tamarind pulp till the eggplants are soft. Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Easy Eggplant Stew.

Ingredients:

Baby Indian Eggplants 3
Onion 1
Red Chili Powder 1 Tbsp
Turmeric Powder a pinch
Jaggery 2 inch Piece
Tamarind 2 inch Sized Ball
Salt to taste

Talimpu:

Fenugreek Seeds 4
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 7
Oil 2 tsps

Method of preparation:

Wash, remove stems and halve the eggplants (if they are large)
Slit the eggplant making sure its end intact.
Make sure eggplants are good and keep them soaking in water until required.
Peel and dice the onion into big chunks.
Soak tamarind in quarter cup of hot water and extract all the thick pulp.

Mix red chili powder, salt and few drops of water into thick paste.
Stuff little big of above paste into the each eggplant and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced onion.
When onion turns light golden color, add stuffed eggplants, turmeric powder and salt (if required).
Fry for a minute, add the tamarind pulp and jaggery to the eggplants.
Cook covered for around 5 minutes or until eggplants are soft.
Add more water if required and let the sauce come to a bubble.
Once the eggplant is soft, remove from heat.
Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Notes: Make sure eggplants are cooked properly before removing from heat.

Suggestions: If eggplants are not cooked inside, put them back on heat, add few tablespoons of water or more and cook covered on low flame till done.
Variations: If using very small brinjals, you don’t have to cut them into half. Use small shallots if possible.
Other Names: Easy Eggplant Stew, Noone Vankaya Pulusu.

Eggplant Potato Curry

15 Mar

eggplant_potato_curry
Vankaya Banga Dumpa Kura.

Potato is chopped and cooked in oil along with onion, garlic and whole spices. Eggplant is diced and cooked in oil along with onion and potato. Finally the eggplant potato curry is seasoned with powdered spices. Serve eggplant potato curry with steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Eggplant Potato Curry.

Ingredients:

Chinese Eggplant 1 Large
Potato 1 Large
Onion 1 Large
Green Chiles 2 – 3
Fresh Peas 4 Tbsps
Dalia Powder 1 Tbsp
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Peel and finely chop the onion.
Wash, remove stems and dice the eggplants.
Remove stems, wash and slice the green chiles.
Peel, wash and dice the potato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, stir in chopped onion.
Fry till onion turns brown around the edges.
Add the chopped potato and cook covered on low flame for around 5 minutes or until potato is soft.
Uncover, stir in sliced green chiles, diced eggplants, peas and salt.
Cook covered again for around 5 minutes till the eggplants are soft but not mushy.
Uncover, stir in red chili powder, turmeric powder, dalia powder and salt (if required).
Mix well and remove from heat.
Serve eggplant potato curry with steamed rice and dollop of ghee or with roti.
Notes: For dalia powder, grind dalia / roasted gram into fine powder using a spice grinder.

Suggestions: If eggplant or potato is not cooked well, put the curry back on heat and cook covered on low flame with a splash of water till done.
Variations: Adjust spice with green chiles. Add roasted cashew bits for crunch.
Other Names: Eggplant Potato Curry, Vankaya Banga Dumpa Kura.