Liver masala is a nice dry dish and a popular dish in dhabas and restaurants especially t...

Methi Carrot Aloo Ki Sabzi is one of the most delicious side dishes which can be a big hi...

Lehsuni palak ka saag is a very comfort food for the garlic lovers and a must try just fo...

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

This masala vankaya kura recipe is excellent is one of the classic Andhra vegetarian rec...

The dish bhuna chicken is an extension of that process where meat is added to the spices ...

Brinjal Pakoda Curry Recipe, Baingan Ringna Pakoda , How To Make Brinjal Pakoda Curry Recipe

Name: BRINJAL PAKODA CURRY
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

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.

Vankaya Sannvankaya pakodi, Brinjal Eggplant , Begun samuka

(9 ratings)

2 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

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.