1. Eggplants Dum Curry
Ingredients:
Eggplants – 12
Turmeric – half spoon
Oil-4 spoons
Red chilies- 4
Onions pieces – one cup
Ginger – one spoon
Garlic- 3 pods
Cumin powder – one spoon.
Cinnamon powder – one spoon.
Cloves powder – one spoon.
Preparation:
Heat the oil and deep fry the Eggplants and keep it aside. Fry ginger, onions and make the pulp. Heat the pan, heat the oil and fry the onion paste. Pour one cup of water. Add cumin powder, cinnamon powder and cloves powder. Cook the paste till water gets evaporated. Finally add the Eggplants. Cook for 10 minutes Decorate with curry leaves and serve.
2. Vankaya Kobbari Karam
Ingredients:
Eggplants – one kg
Tamarind – one cup
Oil – 3 spoons
Green chilies – 4
Grated Coconut – one cup
Cumin powder – half spoon
Salt – as per taste
Curry leaves – half cup
Jaggery – one spoon
Preparation:
Take the Grated Coconut, Cumin powder, Curry leaves, Salt, Jaggery in a bowl and mix evenly. Cut the eggplants evenly and stuff the mixed powder into eggplants. Heat the oil, fry the stuffed eggplants. Add the tamarind juice. Cook for the 10 minutes without lid. Cook till water gets evaporated.
3. Vanakaya Gasagasala Kura
Ingredients:
Eggplants-12
Oil – 3 spoons
Mustard seeds- half spoon
Cumin seeds – half spoon
Garlic paste – half spoon
Red chilly powder- one spoon
Coriander leaves- one spoon
Poppy seeds powder – 2 spoons
Tamarind Juice- half cup
Salt to taste
Preparation:
Roast the eggplant pieces and keep it aside. Fry the cumin seeds, mustard seeds, ginger-garlic paste. Add coriander leaves, red chilly powder, turmeric powder, salt to taste, and cumin powder. Pour the tamarind Juice. Cook for a few minutes. Mix the roasted eggplant. Finally, mix the poppy seeds powder and cook for 5 minutes till oil gets separated from the curry.
4. Peanuts Eggplants curry
Ingredients:
Eggplants-12
Oil – 3 spoons
Peanuts Powder – one cup
Mustard seeds- half spoon
Cumin seeds – half spoon
Mustard seeds – half spoon
Red chili powder- one spoon
Coriander leaves- one spoon
Coconut – 2 spoons
Salt to taste
Preparation:
Soak the Eggplants pieces in hot water for half an hour. Fry the mustard seeds, add turmeric powder, add the soaked eggplants pieces. Cook for 5 minutes. Add red chili powder, coriander leaves. Add the peanut powder. Cook for 10 minutes. Tasty peanut eggplants curry is ready to serve.
5. Eggplants Dal
Ingredients:
Red Gram Dal- one cup
Eggplants – one cup
Onions- one cup
Ginger and garlic paste- 2 spoons
Turmeric powder – half spoon
Oil – 2 spoons
Curry leaves – half cup
Cardamom, cinnamon – 2 spoons
Preparation:
Cook the red grams for 3 whistles and keep aside. Fry cinnamon, cardamom in oil. Add onions and fry till it turns to brown color. Add turmeric powder. Pour 2 cups of water and boil the eggplant pieces. Add Red Gram Dal. Cook till eggplants become soft. Decorate with curry leaves.
6. Eggplants Rasam
Ingredients:
Tomatoes- one cup
Eggplants – 3
Mustard seeds – one spoon
Red chilly powder – one spoon
Salt – as per taste.
Tamarind juice – one cup
Preparation:
Boil the Eggplants in water for 5 minutes make a paste and keep aside. Take a wide bowl and add tamarind juice, mustard seeds, tomato pieces, red chilly powder and boil for 15 to 20 minutes. Add the eggplants paste, stir for 2 minutes and turn off the flame. Heat the oil, fry the Mustard seeds, and curry leaves for 2 minutes. Finally pour the tamarind juice and mix it well. Hot eggplants rasam is ready.
7. Eggplants omelet
Ingredients:
Eggplants – one
Eggs – 3
Oil – 3 spoons
Tomato pieces – one cup
Garlic pieces – 2 spoons
Salt to taste
Pepper – one spoon
Preparation:
Apply oil on the eggplants and bake for 15 minutes. Peel the skin and smash with hands. Take a bowl and pour the eggs, add Tomato pieces, Garlic pieces, Pepper, Salt, smashed eggplants, and mix well. Heat the pan, pour oil, pour the egg batter and spread over the pan. Cook for 3 minutes on both sides. Eggplant’s omelette is ready.
8. Prawn and Eggplants Cutlets
Ingredients:
Eggplants – half kg
Green Chilly – 12
Prawns- one cup
Grated Coconut – 1 cup
Cinnamon Powder – 2 spoons
Onions – one cup
Cumin powder – 2 spoons
Ginger-garlic – One spoon
Preparation:
Grind the onions, green chilly, cumin powder, grated coconut, Cinnamon powder, and make pulp. Take a pan, add oil and fry the Paste. Add the cleaned prawns with salt and marinate. Meanwhile, roast the Eggplants and smash them into paste now mix the eggplants paste into the marinated mixture. Once the mixture cools down, prepare cutlets and deep fry in oil. Decorate with curry leaves.
9. Eggplants Rice
Ingredients:
Cooked Rice – 2 cups
Eggplants – one kg
Oil – 5 spoons
Green Chilly- 6
Lemon juice – one cup
Salt to taste
Onions – one cup
Preparation:
Take a pan; fry the eggplants. Make sure eggplants become soft. Add salt, green chilly, onions and cook for 5 minutes. Now add turmeric powder. Finally, add the rice. Cook for 10 minutes. Decorate with coriander leaves.
10. Eggplants chutney
Ingredients:
Eggplants – one kg
Oil – 5 spoons
Green Chilly- 6
Lemon juice – Half cup
Salt to taste
Onions – one cup
Cumin seeds – one spoon
Preparation:
Fry the Eggplants, Onions and Green chilly in oil for 15 minutes. Make sure Eggplants become soft. Let them cool. Take a mixer, pour the fried Eggplants, Onions, Cumin seeds and make a paste. Finally pour some lemon juice. Mix evenly. Decorate with curry leaves.
11. Paneer Eggplants Curry
Ingredients:
Eggplants – half kg
Tomatoes – half cup
Oil – 5 spoons
Green Chilly- 6
Paneer cubes – one cup
Salt to taste
Onions – one cup
Turmeric – one spoon
Preparations:
Roast the Paneer cubes in oil till it changes color. Take a bowl, heat the oil, add chopped onion, and fry for 2 minutes. Add salt, turmeric powder, green chilly pieces tomatoes pieces. Let them cook. Add the eggplant pieces, cook for 10 minutes. Make sure eggplants become soft. Finally add the roasted paneer cubes. Prepare them in a steam cooker for 2 minutes. Sprinkle some freshly cut coriander leaves.
12. Potato and eggplant curry
Ingredients:
Eggplants – half kg
Oil – 5 spoons
Green chilly- 6
Potatoes – one cup
Salt to taste
Onions – one cup
Turmeric – one spoon
Ginger and garlic paste – one spoon
Preparations:
Half boil the potatoes in a bowl, heat the oil add chopped onion; fry for 2 minutes and mix ginger and garlic paste. Add salt, turmeric powder, green chilly pieces, and tomato pieces. Add eggplant pieces, and cook for 10 minutes. Make sure eggplants become soft. Finally, add the Boiled potatoes. Sprinkle coriander leaves.
13. Eggplants Pakoda
Ingredients:
Eggplants – half kg
Oil – 5 spoons
Red Chilly powder- one spoon
Salt to taste
Onions – one cup
Turmeric – one pinch
Ginger and garlic paste – one spoon
Gram flour – 250 grams.
Preparation:
Take gram flour in a bowl, pour some water and make a runny batter. Add the Ginger and garlic paste, Turmeric, chopped Onion, Red Chilly powder and mix evenly. Cut the eggplants into small round pieces. Dip the eggplant pieces in gram flour batter, coat the eggplants to deep fry them in oil. Transfer into a serving plate. Hot eggplant Pakodas are ready.
14. Eggplants Chips
Ingredients:
Eggplants – half kg
Oil – 5 spoons
Red chilly powder- one spoon
Salt to taste
Turmeric – one pinch
Ginger and garlic paste – one spoon
Preparation:
Cut the Eggplants into small round pieces. Add Red chilly powder, Turmeric, Salt and Ginger and garlic paste. Coat the eggplants with the mixture evenly. Heat the oil in the deep pan, deep fry of eggplants pieces. Hot eggplants chips are ready.
15. Eggplants Bonda
Ingredients:
Eggplants – half kg
Oil – 1 cup
Red chilly powder- one spoon
Salt to taste
Onions – one cup
Turmeric – one pinch
Carom – one spoon
Gram flour – 250 grams.
Rice flour – 1 cup
Garlic pieces – one spoon
Coriander – one spoon
Preparation:
Fry the onion pieces, add red chilly powder, garlic pieces salt and coriander leaves for 5 minutes and keep aside. Boil the round eggplants with salt. Put the onion mixture inside the eggplants. Now take the gram flour, rice flour, salt, carom, red chilly powder and, mix like a dosa batter with water. Now dip the stuffed eggplants in the gram flour batter and deep fry them. Serve the eggplants Bonda with hot onion slices.
16. Eggplants Curd Chutney
Ingredients:
Eggplants – half kg
Oil – 1 cup
Green Chilly pieces- one spoon
Salt to taste
Onions – one cup
Turmeric – one pinch
Curd– one spoon
Channa dal – 1 cup
Mustard seeds – one spoon
Coriander – one spoon
Preparation:
Apply oil to eggplant’s skin, fry on stove directly and smash the pulp of the eggplant with hands and keep aside. Fry the Mustard seeds, Channa dal, green chilly, coriander leaves, and turmeric. Now take the Mixture jar, and grind the Channa dal, green chilly, coriander leaves, turmeric, mustard seeds and smashed eggplants. Add salt. Mix the paste with a cup of curd and garnish with coriander leaves.
17. Eggplants and Carrot Pickle Recipe
Ingredients:
Eggplants -250 grams.
Red Chilly powder-5 teaspoons.
Carrot pieces – one cup.
Coriander powder -2 spoons
Aniseed powder – 5 teaspoons
white cumin powder – 2 teaspoons
Lemon juice – 1 cup
Salt to taste
Preparation:
Boil the carrot pieces till they become soft. Remove the skin from eggplants and dry. Mix the carrot with coriander powder, eggplant pieces, aniseed powder, red chili powder, white cumin powder. Pour some lemon juice. Add salt to taste. Steep the pickle for 3 days. Tasty Eggplants and Carrot Pickle are ready.
18. Eggplants and drumsticks Recipes
Ingredients:
Eggplants – half kg
Drumsticks pieces– one scup
Oil – 1 cup
Green chilly pieces- one spoon
Salt to taste
Onions – one cup
Turmeric – one pinch
Bengal Gram – 1 cup
Basin powder – one spoon
Coriander – one spoon
Preparation:
Heat the oil. Add Bengal Gram, Onions, Green chilly pieces. Fry the onion pieces to yellow color. Later add eggplant pieces, salt. Cook till eggplant pieces become soft. Meanwhile, boil the drumsticks pieces in water with a pinch of salt. Add the drum sticks into the eggplants mixture; add salt, basin Powder, turmeric. Cover the utensil with a lid and cook for 5 minutes. Sprinkle coriander leaves.
19. Eggplants Bajji
Ingredients:
Thin eggplant- few
Gram flour – one cup
Carom powder – half spoon
Salt to taste
Red Chilly powder – half spoon
Lime juice – half cup
Groundnut – 5 spoons
Amchur powder- one spoon
Onions pieces – half cup
Coriander leaves – half cup
Chana dal powder – half cup
Preparation:
Take the chana dal powder, salt, gram flour, oil in a bowl and mix well. Make the runny batter. Cut the eggplants in middle, sprinkle the coriander powder, amchur powder, and red chili powder. Heat the oil, dip the eggplants in the gram flour batter and pan fry till the color changes to brown. Cut the fry baiji from the middle straightly; stuff with onion pieces, groundnut powder, and red chilly powder.
20. Cauliflower and eggplants curry
Ingredients:
Eggplants – half kg
Oil – 5 spoons
Green chili- 6
Cauliflower– one cup
Salt to taste
Onions – one cup
Turmeric – one spoon
Ginger and garlic paste – one spoon
Preparation:
Half boil the cauliflower. Take a bowl, heat the oil, and add chopped onion, fry for 2 minutes followed by ginger and garlic paste. Mix tomato piece, salt, turmeric powder, green chilly pieces. Let them cook. Add the eggplant pieces, cook for 10 minutes. Make sure eggplant becomes soft. Finally, add the boiled cauliflower pieces. Sprinkle freshly cut coriander leaves.
? Experience the flavors of Karnataka with our handpicked selection of 20 delicious recipes. Get inspired and start cooking!){kind=link}