“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Published On: 24 Feb 2004
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
for more details, click the name of the ingredient
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
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
Cut brinjals into 4 sections taking off the stems into water.
Heat oil in a pan.
Add the brinjal pieces.
Grind together green chillies, coriander leaves, salt, turmeric powder and coconut.
Add this paste to the brinjals along with a little water.
Cover and cook until soft.
Garnish with a little coriander leaves.
:- Serve hot with rice.
This is an awesome recipe. I think the procedure is well written.
I wasnt able to figure out if the coriander paste should be liquidy or dry.
i tried this with chinese eggplant( i had only that available) and didn`t come out that well..maybe because of the quantity variation..can someone give an idea about the measurements for 2 brinjals ..anyway this a really simple recipe ..thanks!
hey sirisha, thanks for the recipe. but could u give us the exact quantity for all the items it would be helpful .
Hi it was a good recipe...we can improve the taste by adding onions also (as a paste).Any way thanks.....these online resources will help a lot for bachelors who stay far from house for the studies or other purposes.It is good practice.
It was a good recipe. Thanks.
Simple and excellent recipe. I also have issues with some of the comments. I searched this recipe from google. I wanted to search for an andhra vankaya curry, not a brinjal curry that would return hundreds of non andhra entries. If you have any experience with cooking, you will be able to follow the instructions.
The recipe though tastes good, the write-up is pretty bad.
This recipe has merit in its simplicity. But the recipe very poorly written. The first sentence does not make any sense. What should be put in water? The stems? If the cut pieces are put in water shouldn`t they be drained? No mention is given when turmeric is to be added. Same for salt too.The title is hillariously strange to any non-andhra people. Since it is that long some meaning could have been given in brackets
Sirisha! Ur recipe was awesome and simple indeed. my roommate who does not eat brinjal has savored it and gave a lot of praises to the recipe. Please email any other easy recipes delicious indeed to my email ID([email protected]
This recipe has merit in its simplicity. But the recipe very poorly written. The first sentence does not make any sense. What should be put in water? The stems? If the cut pieces are put in water shouldn`t they be drained? No mention is given when turmeric is to be added. Same for salt too.The title is hillariously strange to any non-andhra people. Since it is that long some meaning could have been given in brackets.
Pickle made with tomatoes
Cherupayar Kappa Puzhukk is an authentic kerala dish that we...
Karkadakam is the time when the monsoon reach its peak. Kark...
Paneer Red Gravy is a delicious North Indian curry made with...
Drumstick Leaves Stir Fry/Muringayila Thoran - Muringayila T...
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.
Sign up to receive email updates for New Recipes/Special Announcements