Drain and add the brinjal pieces to the oil once mustard seeds splutter. Salt can actually prevent the aubergine from absorbing more oil and you can still keep applying it before cooking to avoid the extra calories
Add chana dal and urad dal and fry until they turn golden brown in color. Indian Eggplants/ Brinjals - 5 small sized. Oil - 3 tablespoon. Heat 2 tablespoon of oil and fry these eggplants for around 5-7 minutes until the skin slightly softens. Take 1 tablespoon of oil in a pan and splutter mustard seeds
Heat a spoon of oil, fry the cumin seeds, coriander seeds, red chillies to golden brown. Oil. Personally i love Andhrastyle stuffed brinjals, when i picked some small green brinjals in Indian grocery few days back, i want to make some Andhrastyle stuffed brinjals
Coat the entire surface with a few drops of oil. Add the udad dal and fry till golden brown. To remedy this situation, yesterday I made Kalchina Vankaya Kothimira Pachadi or AndhraStyle Roasted Brinjal and Coriander Chutney
Heat oil in a pan over medium heat and fry green chillies for a minute and transfer to a plate. Grease brinjals with few drops of oil and roast over direct low flame
Heat oil in a kadai, splutter mustard seeds,fennel seeds, urad dal, curry leaves and saute onions. So I tried this easy brinjal masala fry for Andhra Kakarakaya pulusu ( Bittergourd gravy) from Kamala’s corner
In a wok/pan add oil and heat it. Vankaya pachadi recipe is a brinjal pachadi or chutney form of recipe made using eggplant/aubergine and this particular vegetable is referred to as vankaya in the region of andhra pradesh or in telugu lingo it is termed as vankaya
Kakarakaya Pulusu is made by frying bitter gourd pieces in oil and its added to a spicy gravy. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel
Oil - for deep fry. Turned out to be one of the best Brinjal/Eggplant/Baingan dishes I've ever tasted. I recently tried out Vahchef's Eggplant Tomato Curry (AndhraStyle)
