Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine



1/4 Kg Round Brinjal

3 Tea Spoons Thil / Seasame Seeds( Nuvvulu )

3 Tea Spoons Peanuts

1/2 Tea Spoon Cumin Seeds ( Jeelakarra )

1/2 Tea Spoon Mustard Seeds (Avaalu)

1/4 Tea Spoon Fenugreek Seeds ( Menthulu )

1 Tea Spoon Coriander Powder

2 Tea Spoons Finely Minced Dry Coconut

1.5 Table Spoons Tamarind

1 Tea Spoon Ginger Garlic Paste

2 Table Spoons Coriander Leaves

10 Leaves Curry Leaves

1 Table Spoon Mint Leaves

1/4 Turmeric Powder

1 Tea Spoon Red Chilly Powder

1/2 Tea Spoon Salt

Pinch of Sugar

Pinch of Asafoetida ( Inguva )

1 Medium Sized Onion Sliced Vertically

4 Table Spoons Oil

3 Bojwar Leaves ( Bojwarakulu )

Cooking Procedure


n n Fry Seasame Seeds (Nuvvulu ), Peanuts,  Cumin Seeds (Jeelakarra), Fenugreek Seeds (Menthulu ) in a dry hot pan until they turn golden brown color. n n After cooling grind the above ingredients to fine powder.n n Add Coriander Powder and Minced Coconut to the above mix. Keep it aside for later use.n n Soak Tamarind for 15 minutes in a small bowl adding 1 cup of water, squeeze the juice of it and throw away the pulp. n n Slit Brinjal from top as in '+' without completely cutting the Brinjal. Let these Brinjals soak in water mixed with 1/2 Tea Spoon Salt. n n Heat the Oil and add Cumin Seeds (Jeelakarra),  Mustard Seeds (Avalu), Curry Leaves, Bojwar Leaves (Bojwaraku ), Onion to the hot oil. n n Add soaked Brinjal to the pan when Onion turns golden brown color.n n Add the powder to the pan prepared in Step 3.n n Add Ginger Garlic Paste, Red Chilly Powder, Turmeric Powder, Salt,  Asafoetida (Inguva) to the Brinjal Mixture. Mix well and let it cook on low heat.n n Add Tamarind Juice & Sugar when Brinjal is almost cooked.n n Garnish with Corriander & take off the heat when Brinjal is well cooked and the gravy is thick enough to your taste.nnn  n


Rama Devi's
Other Recipes

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All