Tag Archives: brinjal curry

Brinjal Peas Masala

Brinjal curry is always prepared with the traditional method. But this time I tried it out in a different way. With fresh grinded masala made the curry very tasty.

Brinjal peas masala



  1. 2 Brinjal thinly sliced
  2. 1 Small cup fresh peas
  3. 1 Cup grated coconut
  4. 1 tbsp. jeera
  5. 1 small cup Fresh coriander leaves
  6. 3 to 4 green chillies cut in to pieces
  7. 1 Inch  ginger cut into pieces
  8. 1 tbsp. coriander powder
  9. Salt as per taste
  10. Jaggery as per requirement
  11. Mustard seeds and turmeric powder 1 tbsp.
  12. Oil 2 to 3 tbsp.


  • Grind the fresh coconut, jeera, coriander leaves, green chillies, ginger in to paste and keep aside.
  • Take a container on heater add oil and once the oil is hot add mustard seeds allow it to crackle.
  • Add turmeric powder, and brinjal and fry it for few mins.
  • Add fresh peas and fry it well.
  • Add the grinded paste and fry it for 2 mins.
  • Add water a little bit so that the paste should not stick .
  • Add salt, jaggery  and coriander powder and cook for 5 mins till al the masala mixes well.
  • Serve hot with chapati or roti.



Badanekai Yennegai



Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti’s as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.

Badanekai yennegai


Preparation time: 10 mins

Cooking time: 15 mins


  1. Small size  brinjal (Badanekai ) 4 to 5
  2. Coconut grated 1 Cup
  3. A small piece  of ginger
  4. 1 Tbsp jeers
  5. 2 Tbsp roasted peanut powder and a tbsp jaggery
  6. Fresh curry leaves and coriander leaves
  7. 3 to 4  green chilli’s
  8. Oil 2 Tbsp
  9. Mustard seeds and turmeric powder 1/2 a Tbsp
  10. Salt as per taste


  • Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
  • Now take a the brinjals and slit in so that we can fill the coconut stuffing.
  • Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
  • Now place the stuffed brinjal and allow it to cook with closed lid
  • Once they are done add the remaining coconut paste and fry it with brinjals
  • Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
  • Add the roasted peanut powder mix well and cook for another 2 mins
  • Garnish it with coriander leaves
  • Serve hot with jowar roti’s or chapati

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