Cumin powder - ¼ tsp, and let it cook with closed lid for 2 minutes then let it cool down.4. grind to a fine powder. grind at intervals for some seconds and then stop. do not grind at a stretch as then oil will be released., Add oil to the pan and cook on medium heat. When the oil becomes hot add the ingredients under “to Temper”; let it splutter29. serve brinjal masala with chapati or paratha or steamed rice or veg biryani or jeera rice or green peas pulao or saffron rice., South Indian brinjal fry for Rasam or More kuzhambu. It takes very less time to prepare in busy mornings and you can pack it for your lunch box as well. I am sure your friends will ask the recipe. Lets see how to make this Tamil nadu style big brinjal masala fry recipe with step by step pictures.
HOW TO MAKE baingan masalaGOOD KARMA all our content & photos are copyright protected. a lot of time and effort is spent in researching, I'd ask Desi: “How can you tell which is which?”Tomatoes - 2 numbers., Vitamin B1As a child my obsession for Onion stopped me from liking this no onion version. My sister won't eat onion so my mother always prepares two versions of curry, this curry stays safe at least 3 4 days in the refrigerator.How to make Tamarind juice?
POPULAR RECIPESnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.Leave a Comment, thickness of pan and intensity of flame.This curry is prepared from pantry ingredients. If you are looking for a version with very less oil use non stick pan.Ingredients:, Salt - to taste.0.50 tsp CUMIN SEEDAdd the tamarind extract and allow it to boil for 5 - 7 minutes. Grind shredded coconut and cumin seeds together to a smooth paste and add it to the curry. Mix well and garnish it with chopped coriander leaves., just slit them into 4 pieces .Immerse in water till use to prevent discoloration.