Top 20 Recipes With Brinjal (EggPlant) In Karnataka Style

Top 20 Recipes With Brinjal (EggPlant) In Karnataka Style

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.

Andhra-Special-Stuffed-Brinjal-Curry-500×375

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.

vankaya

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.

VANKAYA GASAGASALA KURA

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.

pea nut-egggplant

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.

eggplant-dal

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.

eggplant-rasam

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.

365-daily-dinner-lunch-recipe-day-4-eggplant-fritata-style-or-torta-talong

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.

Pictured fried prawns on the wooden plate.

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.

vangi-bath-eggplant-rice.1024×1024-13

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.

cghutney

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.

paneer curry

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.

Ringan-Bateta-Aubergine-Potato-curry-recipe

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. 

eggplant-pakora-recipe-main-photo

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.

eggplant-chips-wide

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.

boonda

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.

dahi_baingan_sauteed_eggplant_with_yogurt

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.

Carrot-Pickle-Recipe-by-rasoi-menu

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.

Konkani_Style_Vengaya_Sagle_Recipe_Eggplant_and_Drumstick_Curry_Recipe_

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.

BAJJI

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.

Fish-curry-with-cauliflower