Foodhi Brinjal

Share
51 Ratings
2 Reviews
Print
Recipe By Vahchef
13 m
2 servings
51.4 Cals

Dry Shrimp Ridge Gourd Curry

Dry prawns and ridge gourd curry is a tasty recipe. It is a very famous south Indian dish...

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

Basic Makhani Gravy In Pressure Cooker

Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes...

Basic Onion Tomato Gravy Using Pressure Cooker

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables....

Cabbage Pathrode

Cabbage pathrode is sweet, tangy, fiery chili spicy all at the same time along with coria...

Brinjal With Sesame Seeds

Eggplant and sesame seeds is a wonderful dish made with small eggplant, stir-fried with d...

Foodhi Brinjal Recipe, Baingan Ringna sukhi sabji, How To Make Foodhi Brinjal Recipe

Name: FOODHI BRINJAL
Prep time: 5 min
Cook time: 8 min
Total time: 8 min
Yield: 2

Foodhi brinjal is a curry goes well with sambar rice and curd rice. Eggplant that is the main ingredient, is low in fat sodium and high in dietary fiber, vitamins C and B6 magnesium.

About Recipe

Vankaya Sannvankaya vepudu, Kathirikai varuval, Begun Bhaja

How to make FOODHI BRINJAL

(51 ratings)

2 reviews so far

Prep time
5 mins

Cook time
8 mins

Total time
13 mins

Author : Vahchef
Main Ingredient : Brinjals

Servings : 2 persons
Published date : December 03, 2018

Ingredients used in FOODHI BRINJAL
• Slender eggplant - 4 numbers.
• Oil - 2 tablespoons.
• Red chili powder - 1 tea spoon.
• Mustard powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Sesame seeds (roasted) - 1 tea spoon.
• Lime juice - 1 tea spoon.
Method:
Slit slender eggplant like as shown in the video. Heat oil in a pan, add red chili powder, mustard powder, coriander powder, asafoetida, salt and saute it. Add sesame seeds powder and mix nicely. Place slit eggplant so that mixture spreads, add lime juice cover it with lid and cook it for 2minutes on slow flame. Turn eggplant into another side and cook in masala for 2-3minutes with the lid on it. Now transfer to a serving plate and serve it with rice.