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Brinjal Pakoda Curry

BRINJAL PAKODA CURRY
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Brinjal Pakoda Curry Recipe, Baingan Ringna Pakoda , How To Make Brinjal Pakoda Curry Recipe

Any recipe made with eggplant taste good. Pakoda made with brinjal can be had for a snack or can use this pakoda to make the curry.

Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
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About Recipe

Vankaya Sannvankaya pakodi, Brinjal Eggplant , Begun samuka

How to make BRINJAL PAKODA CURRY

(7 ratings)
2 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
BRINJAL PAKODA CURRY
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : May 31, 2018


Ingredients used in BRINJAL PAKODA CURRY
• Eggplant (cut into slices) - 1 cup.
• Chickpea flour / besan - 1 cup.
• Rice flour - 1 cup.
• Salt - to taste.
• Mustard seeds - 1/2 tea spoon.
• Onions (chopped) - 1 number.
• Tomatoes (chopped) - 2 numbers.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 1 spring.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Jaggery - 1/2 tea spoon.
• Oil - to fry.
• Coriander leaves (chopped) - 1 tablespoon.
Method:
  • Cut the eggplant into slices and place it in water.
  • Take a bowl, add chickpea flour, rice flour, salt, eggplant slices, little water and mix thoroughly then deep fry in hot oil.
  • Heat 2 tablespoons of oil in a pan, add mustard seeds when crackle add chopped onions, a little salt and saute it.
  • To it, even add ginger garlic paste, turmeric powder, curry leaves, saute until raw flavour is gone.
  • Add tomatoes, red chilli powder, coriander powder, cumin powder, salt and cook it on a slow flame until the tomatoes are mashed.
  • Then add some water to it, let it cook for 2-3 minutes.
  • In the same pan, add the jaggery, fried besan coated brinjal to the above pan and mix well.
  • At last, add coriander leaves and toss it once and serve it with rice.





Cooking with images Vange bhajjiya , Brinjal Eggplant , Badanekai Gulla bajji





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Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
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Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Wed Mar 25 2015

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manoji perera Posted on Thu Mar 26 2015

My mouth is watering.Thank u so much for lovely recepies ?

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