Monday, August 10, 2009


This is a recipe that I learned from my mother. By the way, she is a great cook and the flavour, texture and taste of whatever she makes turns out just perfect. She never even bothers to check for salt before serving the food. :)

Brinjals are also known as Eggplants or Aubergines.

Brinjals (Choose the dark purple brinjals that are small and tender) - 1/2 Kg (Chop the green heads off and slit across - check picture)
Dhania Powder - 4 tsp
Channa Ka Atta (கடலை மாவு) - 4 tsp
Jeera Powder - 2 tsp
Haldi Powder (மஞ்சப்பொடி) - 1/2 tsp
Mirchi Powder - 2-3 tsp
Salt - to taste
Rai (கடுகு) - 1 tsp
Urad Dal (உளுத்தம் பருப்பு) - 2 tsp
Oil - 4 tsp
Curd - 3 tsp

Mix all the above-mentioned powders with salt and stuff the brinjals and keep them aside. Heat oil in a non-stick pan and crackle rai in it. Add the urad dal and let it brown before gently placing the stuffed brinjals one by one in the pan. Add the curd. This takes away the bitterness that is sometimes present in brinjals and also ensures that they are well-fried. Keep the flame on medium and cover the pan and cook stirring from time to time till the brinjals are crisp and delicious. Serve hot with rice or rotis.


  1. my mouth watering, will try this weekend

  2. thank you very much for putting this recipe on your blog. Just few hours before, my husband insisted that I must cook brinjal in other way, than the usual. Will surprise him with your recipe next time. :)

    God made me go thru this blog, at the right time!