Brinjal Kayalapalamga
by radhika_chatty
17 Jul 2001
This recipe has been viewed 5246 times
A South Indian vegetable treat, Brinjal kayalapalamga is prepared by cooking brinjals or eggplants in an onion-tomato laden rich and subtly spiced gravy. Enjoy the brinjal kayalapalagama with steamed rice
Brinjal Kayalapalamga recipe - How to make Brinjal Kayalapalamga
Preparation Time: Cooking Time: Total Time:
8 to 10 round brinjals (baingan / eggplant), slit
2 to 3 tsp peanuts
2 to 3 tsp cashewnuts (kaju)
small piece cinnamon (dalchini)
2 to 3 cloves (laung / lavang)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 onion, chopped
chopped tomatoes
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt as per taste
coriander (dhania) for garnish
Method
- Make a paste of all the ingredients
- Fry onoins & tomatoes
- Add turmeric , chilli & salt & paste.
- Fry till the raw smell disappears
- Then add the brinjals & cook in the gravy till done
- Add water if necessary
- Garnish with coriander.
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