Ingredients
1 baingan
(brinjal or chinese eggplant)
curry leaves
panch puran (mustard, fenugreek,
cumin, kalajeera, fennel seed )
250gm of curd (or yogurt)
1 tea spoon of sugar
salt to taste
2 green chilies
small piece of ginger
a pinch of turmeric
oil for frying

Method
Cut brinjal into thin 2-inch long pieces.
Mix turmeric and salt in brinjal
Deep fry the brinjal pieces and keep aside.
Mix yogurt gently with sugar, salt and small water and fried brinjals.
Heat one table spoon of oil in a pan and place the panch puran and allow them to splutter.
Add green chillies and ginger and fry them and then add curry leaves.
Then add it to yogurt and serve.

Ingredients
brinjal 500 gms
fenugreek leaves (fresh & huge)
100-200 gms
(equal to 4-6 bunches)
tomatoes 4-6 medium size
green chillies
oil 3 table spoon
mustard & cummin 1-2 tea spoon
(for seasoning)
turmeric 1 tea spon
salt to taste

Method
Wash and cut brinjal into 4-5 pieces.
Finely chop fenugreek leaves, green chillies and tomatoes.
Heat oil in the frying pan (not to emit smoke), add mustard and cummin for seasoning.
Once the mustard seeds splutters, add turmeric powder.
Now add finely chopped green chillies and tomatoes and saute for two minutes and add fenugreek leaves and saute till tomatoes and fenugreek leaves get mixed well.
Now add the cut brinjals, salt to taste and mix thoroughly and cover it with the lid and allow to cook for 10-15 min. It can be served with hot Rice or Chapatis.
(finely chopped) 6-8

Ingredients
small brinjals 8
chopped onion 2
tomatoes 2
coriander seeds 1 tbsp
khus khus 1tbsp
garlic cloves 2
ginger small piece
dry coconut powder 3tbsp
red cold powder 1/2 tbsp
salt to taste
milk 1 cup
cumin & mustard seeds 1 tbsp
turmeric powder 1/4tbsp

Method
Cut Brinjal into 4 parts by not cutting their top edge.
After cutting, sock them in salt water for half an hour.
Prepare the masala paste by grinding Coriander seeds, Khus Khus, Onion, Ginger, Garlic, Tomatoes, Coconut powder, red Cold powder, Turmeric powder and Salt.
Stuff the masala into all Brinjals and keep the remaining masala.
Heat the large vessel and pour 3 spoons of oil in it.
After heating the oil, add mustard seeds and cumin seeds in it.
After spluttering of mustard seeds, drop the brinjals and the remaining masala in the vessel.
Cover the vessel with lid. Let them boil for 10 min.
While Brinjal is boiling with the masala paste, add the milk and mix the curry occasionally until the Brinjal is completely cooked. (Please don’t add water for cooking the Brinjal)
After it is completely cooked, delight in this curry with hot rice.

Ingredients
5 brinjals
5 green chillies
pinch of garlic paste
1 large onion
1/4 tsp mustard seeds
1/4 tsp cumin seeds
curry leaves
1.5 tsp dhania powder
1/4 tsp turmeric powder
pinch of asafoetida
1/2 tsp tamarind paste
1/2 tsp oil
1/2 tsp ghee

Method
Heat the oil in a pressure pan and pour the mustard seeds and the cumin seeds in.
When the seeds splutter add the curry leaves and the garlic paste with the onion (cut in fine pieces).
Add the salt to let the onion color evenly. When it turns brown, add the masala and fry for a minute.
Then add the brinjals and fry for a few more minutes. Add the tamarind paste with just enough water to submerge the brinjals. Now, let the mixture pressure cook. After two whistles, switch off the heat and wait until the steam is gone.
Mash the mixture well. Serve hot will rice or chappatis.

Ingredients
baby brinjals (not more than 2″ long)
10-12 full ones.
pudina (mint) leaves one bunch
green coriander leaves – one bunch
green chillies 3 to 5
ginger 1/2″ piece
spring onion bulbs 8 -10
hot plain “basmati rice”.
tomato 1 (medium size)
dhania
(coriander powder 1/2 teaspoon)
turmeric powder 1/4 tea spoon
red cold powder 1/4 tea spoon
oil 8 table spoons
cream / fresh butter for garnishing.

Method
Wash the brinjals and remove the stems do not remove the crown slit into four (up to half of the brinjal) keep them in water as otherwise they will turn black & bitter some times.
Clean the pudina, coriander leaves, and keep them aside, cut the spring onion bulbs into four. Grind in the chutney jar of your mixie the following together:
Pudina, green chillies, ginger (after cleaning of course), coriander leaves and spring onion bulbs to a very nice paste.
Half way down add the tomato and blend. Add no water. Add 1/2 tea spoon salt in the gravy.Stuff the brinjal slits with the chutney liberally. In a kadai (or a thick bottomed vessel) heat the oil and drop the brinjals slowly one after other,
keep the flame (heat) very low, once the brinjals are dropped add the turmeric powder, the cold powder and the dhania powder one after another.
If there is chutney still left add the same. Cover the kadai / vessel with a plate and pour cold water on the plate (this will prevent the brinjals and gravy getting stuck to the vessel. Keep a watch every five minutes and turn the vegetable and gravy without breaking the brinjals, so that it does not get burnt.
Once the brinjals are half done add salt and cook for 10 minutes. Garnish with green coriander leaves, tomato slices and cream / fresh butter and serve with

Ingredients
small round brinjals tender 8-10
chana dal 3/4 cup
dhania 1/4 cup
red chillies 6-7
methi seeds 1/2 tsp
jeera 1 tsp
turmeric powder 1 tsp
til seeds 1/4 cup
hing 1/2 tsp
oil for frying
salt to taste

Method
Fry the above mentioned Ingredients except (brinjals) with 1 tsp of oil till brown and the aroma fills the air.
Grind it into a coarse powder (you can add salt to the powder).
Heat oil in kadai. Now slit the brinjals and fill this powder and drop them one by one on a low flame, close the lid on the kadai for 10 mts till the brinjals become tender and looses its colour, remove the lid and keep stirring occasionally in low flame.
Allow the brinjals to get evenly fried , add the rest of the masala powder and fry till brown, eat it hot with Rice, this curry goes well with curd rice

Ingredients
brinjal (eggplant) 4 medium size
onions 2 nos – diced
tomato 1 huge – puree
tamarind paste 3 teaspoon
whole spices
(of your interest)
roasted dry and powdered
cold powder
turmeric powder and salt
(to your taste)
ginger & garlic paste
curd – 1/2 cup

Method
First wash and dry brinjals and pierce it with a fork r chop stick and show it in the flame until its skin turns dark brown and the brinjal becomes soft.
Repeat it with the other brinjals also. When the brinjal cools peel off the skin and save the soft flesh inside.
Now smash the flesh and marinate this with small curd, turmeric powder, cold powder, salt and tamarind paste and keep it aside until you do the following.
Add oil generously to a hot non-stick pan, followed by onions and fry until golden brown.
Now add the ginger and garlic paste and spice powder and fry a small and then add the tomato puree, cold powder, turmeric powder and salt (all to your taste).
Keep smashing the contents as they get cooked, now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
Add small more oil if you want. Remove from fire and sprinkle chopped
coriander.
I reckon you can get the excellent aroma now itself.

Ingredients
eggplant – 1 (huge)
spinach – 1 bundle
onion – 2
tomato – 1
garlic – 4 cloves
jeera powder – 1 tsp
chilli powder – 1/2 tsp
turmeric powder – a pinch
garam masala powder – 1 tsp
ghee – 2 tsp
salt to taste

Method
Boil both the vegetables and keep aside.
Chop the onions.
Make a paste of tomatoes and Garlic and keep aside.
Now, In a frying Pan, pour 1 tsp of Ghee and place the onions, when it is done add the tomato and Garlic paste, and the vegetables (eggplant and spinach).
Mix it well, add all the masala powder, salt and cook for 10 minutes and add ghee and coriander leaves (cilantro).
It is a excellent combination for Chappathis, Plain Rice.

Ingredients
brinjals (small) 500gms
coconut 1/2 nos.
onion 300 gms
ginger 25 gms
garlic 25 gms
peanuts 50 gms
til seeds (gingelly seeds)
tamarind 25 gms
whole red chilli 25 gms
asafoetida-a pinch
gingelly oil-250 ml
turmeric powder-10 mgs
poppy seeds-25 gms
salt to taste
curry leaves a few sprigs.

Method
Slice the onions.
Then heat a small oil and roast all the Ingredients except salt, tamarind and brinjals.
Slit the brinjals into four and deep fry them till cooked.
Grind the roasted Ingredients into a paste.
Heat some oil again add the ground paste and fry.
Soak the tamarind and extract the pulp.
When the paste is completely fried add the fried brinjals and tamarind pulp and cook for some more time.
When done, check the seasoning and serve garnished with fried curry leaves.

Ingredients
1 long eggplant
[cut into 1/2" thick round slices]
3 medium potatoes
[cut into 1/2" thick round slices]
1 medium onion chopped into cubes.
1/2 capsicum chopped into cubes
2 tbsp curd
1 tbsp tomato puree
1/2 tsp garlic paste
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp kashmiri masala paste
salt to taste
2 tbsp whipping cream
1 tbsp finely chopped coriander
1 green chilli finely chopped
oil for cooking
1/2 tsp ginger paste

Method
Take 3 tbsp. oil in a nonstick pan, when it is small hot lower the heat & place eggplant pieces on it, [don't place one piece on other], sprinkle small salt on it & cover it, after 2 minutes turn the side & cover it again.
Cook it till it becomes golden brown from both sides, place small more oil if needed.Follow the same Method with rest of the eggplant & potatoes & keep them side.
Take 1 tbsp oil in the same pan heat it & fry onions, but don’t make it brown & let it be crispy then add capsicum & fry it for another 2 minutes.In the mean time mix curds, tomato puree, garlic paste, ginger paste, garam masala, red chilli, kashmiri paste & salt.
When capsicum is done pore this mixture on it & let it fry for 2 more minutes, then add fried eggplant, potatoes, green chilli & coriander & cover it for 2-3 minutes so that masala can mix well with vegetables.
Lastly add whipped cream and let it cook for another minute.
Remove from heat & serve hot with Paratha or Roti.