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Andhra Gutti Vankaya with Chana Dal

1/4 kg Chana Dal
1-1/2 tsp Jeera (cumin)
10 dried Red Mirchi (peppers)
1 lemon-size ball Tamarind paste
2 Cloves
12 small purple brinjals (eggplant)
½ cup Ghee
1 tsp chilli powder
Salt to taste

Cut brinjals into 4 parts without splitting them at the top. Fry the Red Mirchi in 4 spoons of ghee. Remove the mirchi from pan and drain. Fry jeera in the same ghee and remove. Add 8 spoons of ghee in the same pan and fry Chana Dal in medium heat until light brown. Grind Red Mirchi, Jeera and Cloves first. When done, add Chala Dal and salt. Grind again till it becomes a fine powder. Grind again adding 1/3 of the tamarind, and add a little water to get a stiff dough. The Chana paste is now ready. Mix remaining tamarind paste with three cups of water, add 5 teaspoons of Chana paste, 4 ghee of salt and 1 ghee chilli powder. Heat to boiling then add the brinjals. After 5 minutes, remove brinjal (don’t let them become tender, because they’ll absorb the juice nicely after they’re fried). When the brinjals are cold, place the Chana paste inside each of the brinjals. Heat 8 teaspoons of ghee in a pan and fry 3 brinjals at a time till dark brown. Don’t use too much ghee, or the Chana paste will ooze out from brinjal. Offer hot or warm.

Andhra Nuvula Vankaya

small round brinjals - 1 pound
channa dal - 2 tablespoons
urad dal - 2 tablespoons
red chillis - 7-8
black sesame seeds - 2 teaspoons
tamarind paste - 2 tablespoons
turmeric powder - 1 tsp
Salt to taste
ghee to fry
curry leaves, a few

Cut the brinjals into long pieces. In a little hot ghee fry the dals and red chillies, sesame seeds and curry leaves. Add tamarind and grind it to a coarse powder. This powder can be made earlier and stored in an air tight container. In the same kadai add a little more ghee, then fry the mustard and jeera seeds until they splutter. Add the brinjal, turmeric and salt and fry for some time. As the vegetables get softer, add the dry powder and fry until done. If there is excess oil in the curry, add a spoonful of besan (senagapindi) until absorbed.

Andhra Vankaya Kothimeera Karam Kura

1 pound Brinjals
10-12 green chillies
6-8 Corriander Sticks (Kothimeera Katalu) (or powder to taste)
Tamarind paste, 3 tablespoons
Salt to taste
Ghee for frying

Cut the brinjal into desired sizes. In hot ghee fry the brinjal until it begins to crisp. Cover the pan with a lid and pour some water onto the brinjal carefully to avoid spluttering hot oil. You want the brinjal to be able to boil. Stir to prevent sticking, and boil until the brinjal gets smoother. Cut the corriender sticks into pieces and grind along with the green chillies. Make this combination into a paste. Add the paste and tamarind to the brinjal pieces and keep boiling. Now add the salt and extra ghee as needed. Cook for another 5-10 minutes, and remove from heat before all the juices are absorbed. Garnish with fresh coriander leaves and offer.

Baghare Baingan

Eggplant (small) 1 pound
Sesame seeds 2 tbsps.
Peanuts 3 tbsps.
Cumin powder 1 tsp.
Dry Red chili whole 2
Tamarind paste, 2 tbsps.
Curry leaves 8 - 10 nos.
Green chili 3
Fenugreek seeds ½ tsp.
Turmeric powder 1 tsp.
Mustard seeds 1 tsp.
Asofoetida 1 tsp.
Ghee for deep frying
Salt To taste

Wash and slit the eggplants (Baingan) into quarters without removing the stem. Deep fry in medium hot oil till brown in colour. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces. Heat ghee in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves, asofoetida and fru till golden brown, then and add peanuts and sesame paste. Stir constantly. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind paste. Add fried eggplants and cook on a slow flame for 15 minutes. You can also add fresh coconut to the paste if you like.

Baingan Kurma

Brinjal 1 pound
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Asofoetida 1-1/2 tsp
Tomato chopped 2 medium
Khus khus 2 tsp
Curd 1/2 cup
Grated coconut 1/4 cup
Cashew nuts ¼ cup
Cumin seed 1/2 tsp
Ghee for frying
Salt to taste

Grind the ginger, cumin, chilli, coriander and turmeric powders. Cut the brinjal into long pieces. Apply a little chilli powder, turmeric powder and salt. Heat the ghee. Shallow fry the brinjal till light brown and remove. In the remaining oil fry the ginger till crispy, add the tomatoes and salt. Stir till tomatoes are cooked. Add the brinjal, stir for a while and add a little water and cook. When the gravy is done, add the ground coconut paste and beaten curd. Cook till it boils. Sprinkle garam masala powder and offer.

Balti Bhartha

1 pound Aubergines/eggplant
3 T Corn oil
1 t Whole cumin seeds
125 g Chopped fresh tomatoes
1/2 t Salt
1/2 t Red chili powder
1 t Ground coriander
1 t Ground cumin
1 t Asofoetida
1 t Chopped fresh green chillies
6 T Chopped fresh coriander
1 t Garam masala

If the aubergines are fist-sized or smaller, bake them whole under a preheated grill for 4 minutes each side, or roast until brown on all sides. If the aubergine is large, then cut in half and grill both sides. Lower gently into cold water to cool, then carefully peel off the skin and discard. Chop up, or use a fork to mash the aubergine into a coarse pulp. Put the oil into a karahi or large frying pan, add the whole cumin and when the mixture sizzles, add the aubergine pulp, tomatoes, salt, red chilli powder, and turmeric. Stir well, then simmer, covered, on low heat for 10 minutes. If the mixture begins to stick to the bottom, add 2 tablespoons of water and stir. Add the coriander and cumin, and simmer, covered, for 2 minutes. Finally add the fresh chilies, fresh coriander, and garam masala. Remove from the heat and keep, covered, for 5 minutes before serving.

Begun Pora

1 med Eggplant
2 tbsp Ghee
1/4 tsp Kalonji seeds
2 Green chiles
1 tbsp Ginger, grated
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/2 tsp Salt
1 tsp Asofoetida
1/2 tsp Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro for garnish

Smoke or roast the eggplant. Mash and set aside. Heat ghee in a skillet and when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds then add the ginger and fry until lightly crisped. Mix in the remaining chile, turmeric, salt, sugar and tomatoes. Simmer, covered, until the tomatoes disintegrate and you're left with a thick sauce. Discard the whole chiles if desired. Add the eggplant and simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat and & let it sit 15 minutes. Garnish with cilantro and serve.

Bengali Eggplant

1 large eggplant, cubed
1-1/2 Tbsp black mustard seeds, powdered
1 to 2 C water
1/4 tsp cayenne pepper
4-5 Tbsp mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
Black pepper to taste
¼ tsp cardamon powder

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes. When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil. Sprinkle a tiny bit of black pepper and cardamon over the top if you want.

Bengali Khatta Begun (Sweet and Sour Eggplant)

2 lb eggplant
1/4 cup tamarind paste
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground red chilli
2 tsp ground coriander
2 tsp salt
3/4 cup ghee
1/4 tsp ground ginger
1/2 cup sugar
1 tsp panchforan
2 bay leaves

Slice eggplant into 1/2 inch thick rounds, wash and drain water. Mix ground spices and salt to make a paste. Mix eggplant slices to coat with half of the paste. Fry slices until light brown in a covered pan. Set aside as you finish the rest of the frying. Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards. Keep the pan full of fried eggplant in the refrigerator for few hours before serving. (Nice, because this prep can be made early.) Heat rest of the ghee in that pan. Add panchforan, bay leaf, and rest of the spices except sugar and tamarind. Add 1/2 cup of water and stir until ghee separates. Add 2 cups of water, tamarind and sugar and arrange eggplant slices. Cover and cook for about one hour. Remove from heat when gravy is thick and is separated.

Bengali Sorse Begun (Brinjal with Tomatoes and Mustard)

1 Large Brinjal, cubed
3 Tbsp Ghee
1 ½ Tbsp Black Mustard Seeds
½ inch Ginger, minced
2 Tbsp Water
2 Tomatoes, chopped
½ Tsp Turmeric Powder
½ Tsp Coriander Powder
½ Tsp Red Chilli Powder
Salt to taste
3 Tbsp Chopped Coriander Leaves

Soak the mustard seeds in ½ cup water for 1 hour and then discard the water and make a paste of seeds, ginger and 2 Tbsp water. Heat ghee in a Kadhai and to it add Mustard Paste and fry well. Add Tomatoes to it and sauté till tender. Add Brinjal to it and mix well. Add salt, red chilli powder, turmeric and coriander powder to it and sauté well. Cover and cook and see that the Brinjal becomes tender. Garnish with coriander leaves and offer hot.

Brinjal with Spicy Gravy

½ pound baby eggplants
3 green chilies, chopped
Few pepper corns
2 Tbspn tamarind paste
1 tsp. mustard seeds
1 tsp. cumin seeds
½ tsp. asofoetida
1 tsp. Cumin
1 tsp. fenugreek powder
1 tsp. turmeric
3 tbsp. ghee
Salt to taste

Cut the eggplants into four, lengthwise, and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind, salt, cumin and fenugreek and cook until the gravy thickens.

Burmese Bagoon Pora (Smoked Eggplant)

1 Large eggplant - or 6-7 long Japanese eggplants
1/2 T turmeric
2-3 chiles (optional)
1 Medium tomato - cubed
1 Bunch cilantro - chopped
Salt to taste
1 tsp asofoetida
8 T mustard oil

If using large eggplant, slice into four quarters along the long axis, but keeping the head - where the green stem is - intact. Turn gas burner to high and put slit eggplant or Japanese eggplant on the burner. The heat will first soften the skin and then start charring. The eggplant should be turned every so often to ensure all sides get equal heat. The time to take it off is when skin looks charred but the insides (if the large variety) is not charred black yet. Peel off the charred skin and cut off the head. The eggplant should be quite pulpy at this stage and it will have very smoky flavour. Heat 6 T of mustard oil in wok to high heat and then add turmeric and fry for a minute. Add cubed tomatoes and fry till tomatoes get mushy (about 5 minutes). Add eggplant and mash them in wok and continue frying for another 5 minutes, after adding salt to taste. Remove and add cilantro and 2 T mustard oil and mix well.

Doi Begun (Brinjals with Curd) #1

2 large Eggplants
1 cup Yogurt
1/4 teaspoon turmeric powder
1/2 teaspoon roasted ground cumin
1/4 teaspoon chilli powder
1/3 teaspoon ground Black pepper
½ tsp asofoetida
Salt to taste
Ghee for frying

Slice the eggplant into rounds about ¼ of an inch thick. Make a mixture of turmeric, chile, and half of the salt: rub on either sides of the sliced eggplant. In a frying pan, fry eggplants until both sides are golden brown. Set on a paper to drain. Beat yogurt adding salt, black pepper, cumin and two tablespoon of water. Arrange fried eggplant in a dish and pour yogurt mixture over eggplant. Make sure eggplants are covered with yogurt. Keep it in the refrigerator for few hours and then serve.

Doi Begun #2

3-4 Japanese eggplants
1 teaspoon turmeric powder
3 teaspoons cumin seeds
1 teaspoon asofoetida
8 oz plain yogurt
a little water
Salt to taste
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying

Cut the eggplants into 1/2 inch thick slices and rub the turmeric powder and 1 teaspoon of salt on the slices. Allow to sit for about 10 minutes. Heat oil in a skillet fry the slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside. Now take a serving dish and arrange the fried eggplant in layers Pour the diluted yogurt mix on top of the dish evenly. Garnish with chilli powder, corriander powder and garam mashla. Serve chilled.

Doi Begun #3

1 pound Small Brinjals, quartered lengthwise
1 tsp Turmeric
Salt to taste
Ghee for frying
1 cup- Curd
½ Tsp Sugar
½ Tsp Red Chilli Powder
2 Tbsp Cumin seeds, roasted and powdered

Rub Salt and Turmeric over Brinjal and then fry in hot ghee till golden brown. Drain well and keep aside. In just a little hot ghee, add the brinjals and mix in the curd with sugar, salt and red chili powder. Mix well, add roasted cumin. Offer immediately - don’t reheat.

Goan Brinjal Bethaji

2 large Brinjals
2 cups Curds
1 tsp Sugar
1/2 tsp Mustard
3-4 Curry leaves
1 tbsp chopped Fresh Coriander
2 tbsp Ghee
1 tsp Asofoetida
Salt to taste

Grind together:
1 cup Coconut (grated)
3-4 Green chillis
1" Ginger piece

Slit Brinjals on three sides. Roast on open fire. Keep turning and roasting till soft inside. Remove top, stem and peel. Mash Brinjals to a pulp. Add curds, gGround paste, sugar and salt. In hot ghee fry the mustard seeds until they crackle add curry leaves till crisped. Pour over Brinjals. Chill. Garnish with chopped Corriander and offer chilled.

Hydrabadi Baingan

12 small Brinjals
1 tspn Mustard seeds
1/8 cup Tamarind paste
2 tblspns Jaggery (powdered)
8-10 Curry leaves
Ghee for frying

Roast and Grind:
4 tblspns Coriander seeds
2 Red chilies
1 tspn Turmeric pwd
2 large Tomatoes (chopped)
1 tsp asofoetida
1 tblspn Oil

After roasting add:
½ Coconut (grated)

Slit Brinjals lengthwise without separating from the stalk. Heat 8 tblspns of ghee in a pan and fry till half done. Remove. Mix tamarind into the ground masala, mix well and stuff Brinjals. Add 1 cup water to a pan add Brinjals and bring to a boil. Add salt and Jaggery adding water if necessary and cook. Heat 1 tspn oil. Add mustard seeds and curry leaves to temper. Garnish with coconut.

Hyderbadi Bhagare Baigan (Spicy Brinjals)

12 small brinjals
4 tbsps coriander seeds
6 red chillies
4 green chillies
2 large tomatoes chopped
½ coconut grated
3 tbsps sesame seeds
1 tsp turmeric powder
1-1/2 tsp asofoetida
1/8 cup tamarind paste
1 tsp mustard seeds
1 ball of jaggery
12 curry leaves
1 cup coriander leaves chopped
Ghee for frying
Salt to taste

Slit brinjals lengthwise in quarters without breaking. Heat 8 tbsps ghee in a pan and fry the brinjals till half cooked. Drain and reserve. Heat 1 tbsp ghee in a pan and fry coriander seeds, chillies, turmeric, and tomatoes. Grind together with coconut. Roast the sesame seeds and grind them. Mix tamarind paste with the ground masala and sesame powder and stuff this into the brinjals. Place the brinjals in a deep pan and bring to a boil with the masala water. Add salt and jaggery and cook till the gravy is thick. Heat 1 tbsp oil in a pan and fry the mustard seeds and curry leaves. When they pop, pour over the brinjals. Simmer once more. Garnish with coriander leaves and offer.

Kerala Eggplant Curry

1 pound eggplant, cubed
5 tbsp. ghee
1 tsp. black mustard seeds
20 curry leaves
1 tsp urad dal
7 oz tomatoes
1 tbsp tomato paste
½ tsp. chili powder
1 tsp. asofoetida
½ tsp. ground coriander
½ tsp. ground turmeric
coriander leaves to garnish

Soak the eggplant in cold water for 10 minutes. Drain and pat dry with kitchen paper. Heat 4 tbsps. ghee in a large frying pan over medium heat. Add the eggplant and little salt and cook, stirring, for about 10 minutes until the eggplant is soft and brown. Drain on kitchen paper and set aside in a warm place. Heat the remaining tbs. ghee in the same pan. Add the mustard seeds and as soon as they begin to pop, add the curry leaves and urad dal. Cook, stirring for a few minutes or until the dal is golden. Add a little salt and the tomatoes, tomato paste, chili powder, ground coriander, turmeric and mix well. Add the eggplant and cook for another 5 minutes, stirring occasionally, until the tomatoes break down. Garnish with fresh coriander and offer.

Kerala Style Brinjals

8-10 small brinjals
1/2 cup coconut fresh grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. Tamarind (imli) paste
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. asofoetida
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Remove stems of brinjals. Make 2 cross incisions at base of each. Soak in salted water for 10 minutes. Meanwhile, toast coconut on dry griddle, for 1 minute. Add chillies, coriander, cumin, toast 1 minute more. Dry grind to a medium coarse powder. Heat ghee and fry the mustard seeds, allow to splutter. Add ginger, curry leaves, and turmeric along with spice powders and fry till well mixed. Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add tamarind. Cook till brinjals are tender. Most of the water will be absorbed and ghee separates. Garnish with coriander. Offer hot.

Maharashtra Bharli Vangi

20 cashew nuts, broken
8 round brinjals, stems trimmed, each slit lengthwise into 4 pieces joined at the stem
6 cloves
6 peppercorns
3 potatoes, peeled, quartered
1 cup grated coconut
1 cup coriander leaves, chopped
5 tbsps ghee
1 1/2 tbsp coriander seeds
1 tsp chilli powder
1 tsp garam masala powder
1 tsp asofoetida
1 tsp tamarind pulp
1 tsp sugar
1/2 tsp turmeric powder
salt to taste

Heat 1 tbsp ghee and add cloves, peppercorns, coriander seeds. Brown. Add coconut. Brown. Cool and grind to a fine paste. To this paste, add all powders, tamarind, cashew nuts, sugar and salt. Stuff this mixture into the cuts of the brinjals and mix the potatoes with the remaining mixture. Heat remaining ghee in a pressure pan. Arrange brinjals and potatoes around, add 1 cup water and cook under pressure for five to seven minutes. Transfer to a serving bowl and garnish with coriander leaves. Offer hot.

Nepali Eggplant Bhutuwa (Eggplant Stir-Fried with Potatoes)

5 cups eggplant, cut into 1-in. cubes
2 cups potatoes, sliced
1 cup tomatoes, chopped
1/2 teaspoon fenugreek
1 teaspoon cumin seeds
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1 teaspoon ground black pepper
1 teaspoon turmeric
1 teaspoon asofoetida
1 cup yogurt
2 tablespoons soy sauce
1/2 cup ghee
Salt to taste
1 teaspoon chopped cilantro

In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick pan , heat ghee and fry cumin seeds until a few shades darker, then add the fenugreek seeds and fry for just a minute or two. Add potatoe slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, yogurt and soy sauce and stir fry over medium-low heat until potatoes are tender. Add diced tomatoes just before removing from heat. Garnish with chopped cilantro. Offer hot.

Punjabi Baigan Ka Bharta

2 pounds Brinjal, cubed and steamed
2 Tbsp Ghee
1 Tsp Cumin Seeds
A Pinch Asafoetida
1 Tsp Chopped Green Chillies
1 Tsp Chopped Ginger
1 cup Sliced Tomato
¾ cup Peas
Salt to taste
2 Tsp Red Chilli Powder
1 Tsp Mango Powder
1 Tsp Coriander Powder
½ Tsp Garam Masala Powder
½ cup Chopped Coriander Leaves

Heat a little ghee and fry the cumin seeds, asafoetida, green chilli, ginger and sauté well. Add Tomatoes and fry well. Add the pressure cooked Baigan to it and mix well. Add all the spices and peas and mix. Cook until nicely done. Serve hot garnished with coriander leaves.

Roast Brinjal Curry

1 big Eggplant (Brinjal)
1 tsp Tamarind pulp
1/2 tbsp Mustard powder
1/2 tbsp Black gram
1 tbsp Ghee
3 Green chillies
A pinch of asafoetida
A pinch of turmeric
5 Coriander leaves

Roast the brinjal on flame until skin become black. Cool it out side and slowly peel the skin. Mash the brinjal into a coarse paste, but don't make too smooth. Add the tamarind, turmeric powder, salt to brinjal paste. Fry brinjal paste on low heat to 5min in frying pan. Season with mustard, asafoetida,and black gram. Garnish with coriander leaves.

Sambharelu Shak

6 small round brinjals
6 medium potatoes
6 tablespoons gram flour
1/2 cup coriander leaves, chopped
1/2 cup coconut, grated
1 1/2 tablespoons chilli ginger paste
3 teaspoons red chilli powder
1/2 teaspoon turmeric powder
1-1/2 teaspoons asofoetida
Salt to taste
1 teaspoon sugar
1/4 teaspoon soda-bi-carb
1/4 cup ghee

Cut the brinjal into quarters, and remove the calyx (tops). Peel and cut potatoes into quarters. In a little ghee roast gram flour till light pink. Mix into it all the seasonings, coriander leaves and coconut. Use some of this mixture to stuff the brinjals. Mix the rest of it with the potatoes. Heat remaining ghee and add prepared vegetables. Cook on medium heat covered with a lid. Stir often for even cooking.

Tamil Brinjal Podi Curry

Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Dhaniya (coriander) - 1/2 tsp
Dry Red Chilly - 3
Asafoetida - a pinch
Salt to taste
Mustard Seeds - 1/4 tsp
Ghee - 3 tbsp
Brinjal (Eggplant) - 1 large

Fry the dhals, dhaniya, chilly and the asafetida in a little ghee and powder them along with the salt. Cut the brinjal into small pieces. In a little more hot ghee fry the mustard seeds and 1/2 tsp Urad Dhal. Add the cut vegetable. Stir well until the vegetable has been cooked. Add the prepared powder and mix well. If needed add additional ghee. This type of curry requires some extra ghee. You can also add a tsp. Of grated coconut for the Podi.

Tamil Gudi Venkayalu

For the paste:

Brinjal (Eggplant) - 1/2 kg
Ginger, minced - 1 tbsp
Tamarind paste - 5 tsp
Turmeric powder - 1 tbsp
Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Dhania Powder - 2 tbsp
Salt to taste
Ghee for frying

To grind into paste:
Copra (Aged Coconut) - 3 tbsp
Peanuts, ground - 2 tbsp
Urad Dhal - 1 tbsp
Sesame Seeds - 1 tbsp

Seasoning :
Jeeragam (Cumin Seeds) - 2 tbsp
Mustard Seeds - 2 tbsp
Urad Dhal - 2 tbsp
Red Chilly - 2
Curry Leaves - some

Fry all of the paste ingredients then grind into a fine paste. Slit each Brinjal and stuff the center with a little of the masala paste and keep aside. Heat ghee in a kadai and fry all the seasoning, the remaining masala paste and the ginger, mixing well. Add the turmeric, chilli, dhania, garam masala powders and fry for a while. Add the stuffed brinjal and fry in a low flame for some time. Then add the tamarind extract dissolved in water (about 2 - 3 cups, depending on desired consistency). Add salt and cover and simmer for 8 - 10 minutes.

Tamil Pulippu Koottu

Thoor Dhal - 1/2 cup
Tamarind Juice - 1 1/2 cups
Dhaniya - 1 tsp
Black Pepper - 1/2 tsp
Urad Dhal - 1 tsp
Dry Red Chilly - 3
Asafoetida - a pinch
Channa Dhal - 1 tbsp
Mustard seeds - 1/4 tsp
Salt to taste
Grated Coconut - 2 tbsp
Bangalore Kathirikkaai - 1 (small) or 2 Brinjal
Ghee for frying

Cook the cut vegetables with a little salt in water. Drain the excess water and add the tamarind juice. Cook the thoor dhal separately in a cup of water. Fry the dhaniya, pepper, chilly, asafetida and the urad dhal in some ghee and make into a paste along with the coconut. Add this to the tamarind juice and the vegetable and boil. Fry the mustard seeds, channa dhal and a little more urad dhal and add to the boiling koottu. Mash the cooked thoor dhal with salt and add to the koottu. Mix all the ingredients well and bring to a boil.

Vangi Bath

1 medium eggplant
1 tsp Coriander seeds
1-1/2 tsp asafoetida
2 dried red chillis
2 tblspn urad dal
1 tsp turmeric
2 cinnamon sticks
2 cups Basmati rice, cooked
½ cup Coconut, shredded
1 large lemon

Cook the rice then spread it out to cool and let the moisture evaporate. Skin the eggplant and chop it into cubes; sprinkle lemon juice and a little salt on the cubes and let sit for 30 minites. In a little hot ghee fry the spices until darkened. Using a slotted spoon, toss the contents onto a plate lined with a paper napkin to drain the ghee from the spices. In a little more ghee, fry the coconut until it becomes golden. Remove from the pan as you did the spices. In a little more ghee, fry the eggplant cubes. Remove the eggplant and keep it warm. Grind the spices and coconut to a powder. Boil 1/4 cup water, 2 to 3 tablespoons lemon juice, 1/2 tsp turmeric and some salt. Toss the contents into the cooked rice and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze remaining lemon onto the eggplant; let sit for 1-2 minutes. Toss the eggplant into the rice and stir. Offer hot or a room temperature.

Vatral Kuzhambu

3 tbspn sesame oil
1/s tsp venthayam (fenugreek)
1/2 teaspoon of kaduku (mustard)
1-2 teaspoons of kadalai paruppu (channa daal)
1 bunch coriander or parsley
5 or 6 kathirikAi vatral (sun dried small eggplant)
1/2 cup oranguthOl vatral (sun dried tangerine peel)
4 red chilli peppers, dried
2 sprigs kaRuvepilai (curry leaves)
2 teaspoons of sambhar powder
8 cups of water with about 1-1/2 teaspoons of tamarind paste dissolved in it.
1/3 cup of peanuts

In a little oil fry the mustard seeds until they splutter. Add the fenugreek and channa dal, and ground peanuts. When the ingredients turn reddish, add chilli pepper then the curry leaves until fry for a minute (don’t over-fry the fenugreek). Add sambhaar powder, being careful not to let it burn. Immediately add the tamarind water. Add all the remaining ingredients and bring to a boil, cooking until it is reduced to half the volume. Add salt, and offer.