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Fried Brinjal(Khathirikka) in curd
Published On: 02 Oct 2006
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
for more details, click the name of the ingredient
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
Bengali: Laban / Noone
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: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
Cut brinjal in thin round pieces.
Mix turmeric, chilly and salt together.
Marinate brinjal pieces in this.
Fry them in coconut oil.
Grind together coconut, mustard seeds, small onion and curd together.
:- No need to add water.
Pour this into a pan.
Add enough salt.
Put fried brinjals in it and place on fire.
When it starts to boil, remove from fire.
:- Do not let it boil.
Heat 2 tsp of coconut oil in a small frying pan.
Splutter mustard seeds.
Add curry leaves and green chillies and pour this into the above.
:- You have another easy method. Mix the fried brinjals with curd. Add salt. Goes well with rice or chappathi.
Good recipe; cut the brinjal silces thin and fry till the color just changes for best results. I needed more curd than the suggested amount for a good consistency.
Hey nice one, u can make it in a jiffy if u fry and store brinjals in the fridge.The gravy can be made as and when required.
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