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Published On: 21 Apr 2004
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Prick few holes on eggplant/brinjal and place on flame*. Keep turning until charred and soft inside.
Collect the pulp. Discard the skin. Chop roughly.
Heat oil in a pan.
Add cumin seeds followed by onions, ginger and garlic. Fry for 3 minutes.
Add the tomatoes, chillies, red chilly powder, garam masala and salt. Stir and fry for 2 minutes.
Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
Put the eggplant pulp. Stir and cook for 5 to 8 minutes.
Garnish with lemon juice and coriander leaves.
:- Serve hot with chapathi or paratha.
*If using flame, be careful. To prepare using an oven, preheat oven to 240 C or 475 F. Cut in half lengthwise and place them, cut side down on a lightly oiled baking sheet. Bake for 10-15 minutes or until the eggplants have collapsed slightly. Remove and after a while spoon out the flesh. Discard the skin. Chop them roughly.
Very tasty recipe.Thanks
i tried it!!! it was really tasty ...
Nothing wrong with the recipe, but it should be mentioned that a big brinjal is difficult to manage as far as cooking over a flame goes, as the insides take a very long time to cook. My stuff came out pretty good, after I added a pinch of sugar.
its really tasty.i have just prepared it.thx
I love this recipe...its awesome. I dont know how this recipe could get anything less than 4 stars....Hubby and I loved it !
this recipe was great! my husband loved it. not too hot at all...i didn`t cut up the chilies and this gave the perfect amount of hotness. maybe the others cut up the chilies which would def make it too hot. i also added some peas which tasted delicious. anyway, i will definitely be making this again!
I tried this recipe only bcos of its rating. I don`t know how did it get a good rating..!!! Its horrible..Don`t waste time to try it out.
looks good.was also tasty to eat
i didnt like this curry. its too hot. donno how this got a 5 rating!!!!!!!!
looks like a good recipe will try it.thanks
The taste was very good. The tomatoes can be pureed for a gravy.
I really don`t like any eggplant curries but to my surprise my tastebuds liked this dish..It really goes well with chappatis..Thanx to Pachakam.com
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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