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Brinjal(Vazhuthananga) with masala
Published On: 08 Aug 2005
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
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
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
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
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
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
Mix together chilly powder, salt and turmeric powder.
Slice brinjal into small pieces. Apply spice mix on the inner faces and keep aside for 30 minutes.
Grind together small onions, ginger, green chillies and cumin seeds into a fine paste.
Heat oil in a pan or a kadai.
Deep fry brinjal and keep aside.
Remove the oil leaving 1 tbsp in the pan.
Add onion and fry, till it turns brown.
Add ground paste and fry, till oil separates.
Add tomato, salt and little sugar.
Mash tomato well and add enough water as per required consistency.
Bring it to a boil.
Add brinjal and cook covered for about 5 mins on a low flame.
Remove brinjal and place them on a serving dish.
Pour the gravy over them.
Garnish with coriander leaves.
:- Serve hot.
Really wonderful recpie.I enjoy the taste ,smell and look of the recpie.Thanks
Very good recipe , even we can cut brinjal into small pieces and can make
No issue at all....
tasty, can be used with rice
Gr8 recipe. Thanx a lot. My children usually dont like brinjal & they loved it.
Super tasty...!!!! Thnx for the gr8 recipe..!!!
great recipe.... good with basmati rice or roti- if it is made a little thick...add atleast 3 green chillies or 4 for the above quantities mentioned.
this is similar to a plain tomato curry.i think we should add more spicy to it
Came out really well, "restaurent quality !!"--one of the compliments I RECEIVED WHEN i TRIED THIS RECIPE.
As far as health is concerned, I feel it takes a lot of oil to cook.
ya it is good one....thanks a lot
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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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