Ingredients
brinjal 5 nos. (medium size)
onion 2 nos. (medium size)
green chilli 5 nos.
tamarind diameter 1 inch size
curry leaves 7, 8 leaves
red chilli 3 nos.
sesame oil 100 ml or
(10 to 12 tbsp)
bengal gram 2 tbsp
coriander seeds 2 tsp
turmeric powder, asafoetida,
mustard seeds small amount
salt as required

Method
Fry red chilli, coriander seeds, bengal gram 1 tbsp, asafoetida in small oil until they become light red.
Powder them and keep aside.
Cut brinjals in circular shape like chips, Chop onion, cut green chilli in
longitude.
Dilute tamarind in water.
Heat sesame oil in a pan place mustard seeds, bengal gram 1 tbsp fry till it become golden brown, then place curry leaves, onion, green chilli, brinjal, turmeric powder fry for 7, 8 minutes.
Then add salt, diluted tamarind water and cook until the oil spill out to upper layer.
Last add the above powder leave for 5 minutes in slow flame.

Ingredients
10/12 small round brinjals
(available in indian groceries)
1 cup coconut
3/4 cup peanut powder or peanuts
(roasted)
coriander-cumin seeds
(1 tbsp each)
maharashtrian goda masala
(4 tbsp)
1/4 cup sesame seeds
tamarind (a pinch)
jaggery
chilli powder
salt
ginger garlic paste (if you like)
asafoetida
turmeric powder

Method
Remove stems & give four slits (not fully) to the brinjals.
Wash them in a salt water & keep aside.
Roast coconut, sesame seeds, coriander-cumin seeds together.
Grind this mixture with tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chilli powder & goda masala.
Fill all the brinjals with this paste. In a pan heat oil & add mustard seeds.
When starts spluttering add asafoetida, turmeric powder.
Add the brinjals. Pour in some water just to cover the top of brinjals.
Cover & heat on a medium flame for about 15 min.
Remove the lid & stir. Garnish with coriander leaves.

Ingredients
take nearly 6-8 brinjals
take 3 green chillies
1/2 teaspoon jeera
a very small piece of adrak (ginger)
3/4ths of a bunch of coriander leaves

Method
Grind the Ingredients in the content number(2), adding small water so that it becomes a paste.
Do not make it too much watery. Now take a frying pan and place some oil in that.
One can either cut the brinjal if it is too large or if they are small in size, then take a knife and cut it vertically and horizontally to half an extent and stuff the paste in the brinjals and place them in the frying pan.
Add salt and a small turmeric powder and fry them in high for 5-6 minutes and then reduce the flame and place a lid on the pan and keep mixing in between and check for the brinjals to turn soft.
If there is no lid to the pan, then place a plate of the same size with some water on it.
In about 10-15 min, the stuffed brinjal should be ready to serve.

Ingredients
1/2 kg eggplants quartered
tamarind paste
salt to taste
for seasoning:
red chillies (3-4)
dhania seeds 2 tbl spoons
small bit of asafoetida
channa dal 1 tbl spoon
shredded coconut (2 tbsp)

Method
Cut Brinjals into medium-sized cubes.
Add 1 tsp. tamarind paste and salt.
(to mix the paste evenly over the brinjals, take a bowl with small water add the tamarind paste and dilute it then add this tamarind water to the brinjals) .
Sprinkle water and close the lid .
Care should be taken to see that the brinjal does not become mushy .
In a pan fry the Ingredients for seasoning with small oil till golden .
Add the seasoning to the boiled brinjals and mix well

Ingredients
For Seasoning:
7 or 8 red chillies (dry)
2 tbsp coriander seeds
1tbsp mustard seeds
1 tbsp urad dal
1 tbsp chana dal
1/2 tbsp cumin seeds
and small bit of asafoetida
2 tbsp oil to fry.
You can adjust spice according to your taste.
1/2 kg eggplants quartered
2 onions chopped (med size)
4 tbsp finely cut coriander leaves
salt to taste

Method
Take a pan & add 3 tbsp of oil. When the oil heats up add these cut
vegetables to that.
Now mix it & place the lid. Cook until it softens. In the meanwhile take another pan & place 2 tbsp of oil in it. Then fry the above Ingredients for seasoning until golden brown.
Cool it & then grind it into a fine powder. Now remove the lid of the vegetables & check whether they’ve become soft/hot.
It just takes 5 or 10 min for an eggplant to become soft.
Then once it becomes soft add this grinded powder, freshly cut coriander leaves & salt according to your taste.
Now mix them together & keep on low flame for 2/3 min.
Your curry is ready. Serve it hot with Rice/Chapati.

Ingredients
brinjal 1 pound
fresh green peas 1/2 cup
garlic 5 flakes
dhania powder 3 tbs
fresh grated coconut or coconut powder 6 tbs
chilli powder 1 tbs
salt as per requirement
oil

Method
Take oil in a frying pan. You can either grind the garlic into a paste or cut them into thin slices.
Add the garlic paste to the oil and fry for few minutes, then to this add green peas and allow them to fry.
Then add the brinjals to the above and cover the lid and cook till the brinjals are soft.
When the brinjals are soft add dhania powder, chilli powder, salt and grated coconut to it and cook it on high flame for few minutes.

Ingredients
brinjals (small size ) – 5
tomatoes – 2 (medium size)
curd (yoghurt) – 1 cup
onion – 1 ( finely chopped)
green chillies – 2 chilli powder – 2 tsp
turmeric – 1 tsp
oil – 5 – 6 tsp
salt – acc to taste
urad daal + mustard seeds – 1 tsp
cilantro for garnishing.

Method
Wash and cut the brinjals keeping the stem intact.
Chop the tomatoes. In a bowl take the curd add salt, turmeric, chilli powder and beat well.
To this add brinjals, tomatoes, onion, green chillies and mix.
Keep it marinated for an hour. Take a pan add oil. When the oil is heated add the urad daal and mustard seeds. When seeds splutter add only the marinated vegetables.
Keeping the curd aside. Mix well and cover the pan. (If you desire you can add half a spoon each of chilli powder and turmeric again to enhance colour- this is only an option).
After ten minutes when the vegetables are cooked then add in the leftover curd.
Mix and cover the pan and continue cooking until the oil leaves the sides of the pan.
Garnish with cilantro and serve hot.

Ingredients
brinjal 3 medium
curd 1 cup
chilli powder. 1/2 tsp
turmeric powder. 1/4 tsp.
salt to taste
jeera powder. 1/2 tsp.
garlic 1 clove crushed
oil as required
coriander leaves for garnish

Method
Wash and cut the brinjals in half (lengthways) and then slice them thinly.
Marinate these with the chilli, turmeric and salt. Heat a shallow pan and fry these. Remove.
In the meantime beat the curd in a bowl, add the skinned and crushed garlic and salt and let it sit in the refrigerator.
Just before serving add the brinjals and jeera and garnish with some coriander leaves.

Ingredients
brinjals 8 ( medium size , round ones – preferred )
green chillies ( medium hot ) 6
coriander ( cilantro ) 2 bunches
oil ( small cup )
salt to taste
tamarind paste ( 1/4 table spoon )

Method
Make a paste of green chillies and coriander leaves. Add salt to this and mix well.
Cut brinjals into 4 pieces vertically such that the pieces hold together at one end.
Stuff sufficient green cold and coriander paste into the brinjals.
Heat oil in a thick bottom pan and fry the brinjals.
Add tamarind paste after the brinjals are fried for few minutes.
Stir the brinjals till they are fried on all sides.
Tastes excellent with rotis or with white rice and ghee.

Ingredients
thai green eggplants
(or small indian round eggplants ) – 7 to 8
long thai green beans
(or french beans) – 1 to 2 pds.
lemon grass – 2″ long
lime leaves – 3
shallots – 3
red chillies 2
Rice.
ginger – 1″ long
garlic – 2 to 3 pods
coconut milk – 1 cup
turmeric – a pinch
sugar – a pinch
salt – as per taste
lime juice – 1 tbsp.

Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a small water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine