#brinjal chili garlic recipe

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Brinjal With Garlic Chili | Vankaya Velluli Karam

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Brinjal With Garlic Chili | Vankaya Velluli Karam

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Brinjal with Garlic Chili

Prep Time

20 mins

Cook Time

15 mins

  Welcome to Hyderabadi Ruchulu, where we explore delightful culinary creations. Today, let's delve into the art of preparing Brinjal with garlic chili or vankaya velluli karam—a combination that tantalizes the taste buds with its spicy allure, particularly appealing to aficionados of brinjal.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: Brinjal With Garlic Chili, Eggplant Recipes, Vankaya Recipes

Servings: 4 people

Ingredients

1/4 kg Brinjals

12-14 Garlic Cloves

1/4 cup Curry Leaves

1 tsp Cumin Seeds

1 1/2 tsp Chili Powder

1/4 tsp Turmeric Powder

1/4 cup Coriander Leaves

Salt

3 tbsp Oil

Instructions

For this delectable recipe, you'll need 1/4 kg of brinjals. Begin by making vertical cuts in them, dividing the brinjals into four parts, reminiscent of the technique used for gutti vankaya or masala-stuffed brinjal.

To ensure the brinjals maintain their freshness and color, immerse the cut pieces in salt-water, preventing them from turning brown during the preparation process.

Now, let's move on to the cooking process. Heat 3 tbsp of oil in a pan and carefully add the cut brinjals. Fry them, flipping intermittently, over a low flame until they are thoroughly cooked on all sides.

As the brinjals sizzle to perfection, let's craft the garlic chili paste. In a mixer jar, combine garlic cloves, 1 tsp cumin seeds, salt to taste, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these ingredients into a flavorful paste.

Transfer the prepared garlic chili masala to a pan, add a dash of water and 1/4 tsp of turmeric powder, and cook for a minute.

Integrate the cooked brinjals into this aromatic blend, stirring them gently. Close the lid and let the concoction simmer over low heat for 3-4 minutes.

As the oil begins to float on the surface, garnish the dish with a sprinkling of fresh coriander leaves. Finally, cut off the stove.

This mouthwatering brinjal with garlic chili creation is now ready to be savored. Pair it with rice or roti for a wholesome and satisfying meal. Thank you for joining us at Hyderabadi Ruchulu—where every dish tells a tale of flavorsome finesse.

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾ��ಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[world-store]

Brinjal Chutney | Easy Vankaya Chutney » Dassana's Veg Recipes

Brinjal chutney recipe with step by step pics. This is a simple and easy chutney variety made with aubergines or brinjals (baingan or vankaya), onions and spices. With minimal ingredients, it is also a super quick chutney to make, is gluten free as well as vegan friendly too. You can’t really miss trying this one!

Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe. The preparation of baingan chutney is similar to Baingan Bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this rustic dish is ajwain or carom seeds. The flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well. The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy. This smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. You can also have this vankaya chutney as a dip with pakoras or fritters or tikki. Step-by-Step Guide

How to make Brinjal Chutney

Roasting brinjal 1. Rinse the brinjal (baingan) first in fresh water. Then place it on the stove top.

2. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Slid a knife in the center and it should pierce easily without any resistance.

3. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.

Making brinjal chutney 4. Then peel off the skin and finely chop the roasted brinjal. Keep aside.

5. Heat oil in a frying pan. First add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. I used sunflower oil, but the recipe can also be made with olive oil.

6. Add the Kashmiri red chili powder and stir. I added ¼ teaspoon Kashmiri red chili powder which does not make this chutney spicy. For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.

7. Add the mashed brinjal and salt as required. Stir very well.

8. Saute for 5 to 6 minutes on a low heat.

9. Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving. This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc.

If you are looking for more Chutney recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Brinjal Chutney

By Dassana Amit Brinjal chutney is a simple, quick and easy chutney made with aubergine, onions and a few spices. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Cook ModePrevent your screen from going dark while making the recipe roasting brinjalRinse the baingan (brinjal) first. Then place it on the stove top. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Prick with a knife and it should pierce easily without any resistance. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool. Then peel off the skin and finely chop the roasted brinjal. Keep aside. Heat oil. First add the ajwain seeds and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. Add the kashmiri red chili powder and stir. Add the chopped brinjal and salt as required. Saute for 5 to 6 minutes on a low flame. Switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley. - Use a large variety of dark purple color brinjal. - The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies. Nutrition Facts Brinjal Chutney Amount Per Serving Calories 126 Calories from Fat 63 % Daily Value* Fat 7g11%Sodium 1172mg51%Potassium 524mg15%Carbohydrates 14g5%Fiber 7g29%Sugar 8g9%Protein 2g4% Vitamin A 125IU3%Vitamin C 5mg6%Calcium 21mg2%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet. Like what you see? Stay up to date with new recipes and ideas. This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023. Read the full article

[homecookingshow]

Hema's 2 Easy Brinjal Side-Dish Recipes | Baingan Bharta | Brinjal Dal | Lockdown Recipes Episode- 3 #BainganBharta #BrinjalDal #BrinjalRecipes #SideDishRecipes #HealthyRecipes #HomeCooking Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS To Make Baingan Bharta Large Aubergine - 1 No Oil - 1 Tbsp Large Onion - 1 No Green Chilies - 2 No Garlic Ginger Medium Sized Tomatoes - 2 No Turmeric Powder - 1 Tsp Chili Powder - 1 Tsp Cumin Powder - 1/2 Tsp Garam Masala - 1/4 Tsp Salt - 1 Tsp Coriander Leaves To Make Brinjal Dal Toor Dal - 100 Ml Onion - 2 Nos Chopped Tomato - 2 Nos Chopped Green Chili - 2 Nos Slit Soaked Tamarind Brinjal - 1/4 Kg Turmeric Powder - 1/2 Tsp Chili Powder - 2 Tsp Water Rock Salt - 1 Tsp To Make Tempering Oil - 1 Tbsp Mustard Seeds - 1/4 Tsp Urad Dal - 1/4 Tsp Cumin Seeds - 1/4 Tsp Red Chili - 2 Nos Pounded Garlic Asafoetida Powder - 1/4 Tsp Few Curry Leaves You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[socialbuzzmedia]

Best Indian Litti Choka Recipe ❤❤

Best Indian Litti Choka recipe most famous cuisines and also such a lot lovable food of Bihar, Jharkhand and eastern Utter Pradesh. Litti Choka seems like a dal batti of Rajasthan but it's completely different in taste also as in the recipe. the simplest Indian Litti Choka recipe is formed with sattu, ground gram nut or 

Chana served with chokha made out of potato, brinjal and tomato and a bowl of melted pure desi ghee. Litti Chokha are often served in breakfast, lunch and dinner and one among the foremost important delicacy of Bihar recipe. Never miss the prospect to taste it on streets of Patna. for creating dough add 2 cup atta,1 teaspoon Carom seed,2 tablespoon Ghee,1 teaspoon salt, Water to form dough,For making garlic chutney,10 Soaked red chilli,10 garlic cloves add 3 roasted tomatoes,1 teaspoon salt,For filling,2 cup Sattu or (optional roasted besan),1 tablespoon ginger,2 tablespoon garlic (optional),1/ 2 cup chopped onions,1 tablespoon chopped green chilli,1 teaspoon black salt,1½ teaspoon salt,1 teaspoon dry mango powder

,1 teaspoon kalonji,1 teaspoon carom seed,2 tablespoon chopped coriander leaves,2 tablespoon mustered oil,For Choka,4 medium boiled potato,1 cup onion,1 tablespoon garlic(optional),1 tablespoon green chilli,4 tablespoon chopped coriander leaves,½ tablespoon ginger,1 teaspoon kalonji,1 teaspoon black sa,1 teaspoon salt,1 teaspoon dry mango powder,1 tablespoon juice,2 roasted tomatoes1/2 cup ghee for dippingMeth

Take utensil add atta, carom seed, salt then Mix well add ghee & mix well add little water to form soft dough then cover the dough with wet cloth for 10 minutes. method to form chutney place a wire stand on gas put tomatoes thereon & roast them. taka a grinder adds soaked red chili, garlic, 3 roasted tomatoes then add salt & cover the mixer then grind Know chutney is prepared method of Choka take a blow add potatoes, onions, garlic, green chili, coriander, ginger then add kalonji, black salt, normal salt, juice, dry mango powder,add 2 roasted tomatoes then mix well. filling of Litti take a blow then add sattu or either roasted besan add coriander leaves, green chili, onion, ginger, garlic add black salt, normal salt, dry mango powder, kalonji and carom seed, mix well all of those,take pan heat the mustered oil then put the oil within the mixer again mix it together. Know we'll work on over dough take a dough divided into 3 parts,then make small round ball,press it dough & fill the mixer,then press little similarly, to with all round ball we make then litti is prepared,know take a wire stand placed on the gas,then put Litti thereon,cooked till 8 minutes from all the side,Her all the litti is prepared know do some crack on the,then take litti & press with hand,then dip all the litti into ghee & take it out immediately.

[bengali-food-tales]

Pure Vegetarian Vibes : Thursdays are like celebration of pure vegetarian food in my home kitchen. Though Bengalis feel “kosha mangsho” is an emotion and life is all about “mach,mishti & more”. But, on Thursdays, in my family, we are very strict about only pure vegetarian foods, i.e. no onion and no garlic meals, be it for breakfast, lunch or dinner. Bengalis celebrate every festival with meat, fish, sweets and a vegatarian diet is almost like a restriction, a punishment. Being a vegan in West Bengal is not at all easy as there are very few vegan options available. Today, our vegan lunch comprised of : . 1. Steamed Rice . 2. Palong Shak er Ghonto ( Spinach and Vegetable Mish Mash) : The most common winter special recipe. Known as a versatile leafy vegetable, Spinach which is rich in iron and vitamins cooked here in a healthy way to retain most of its benefits. In this recipe, Pumpkin, Eggplant, and Potatoes are used as primary veggies along with the greens, raddish often added whenever in season along with green peas, broad beans and finely chopped coriander leaves. 3. Beguner Jhaal ( Brinjal in mastard curry): This is the recipe which I mostly prepare on Thursdays. 4. Maan Kochu Baata (Taro Root Paste) Traditionally baata always involves mustard paste, green chilies and a generous amount of pungent mustard oil in it. Occasionally depending on the main ingredient, freshly grated coconut also plays an important role. However, today, I've made a paste of taro roots with coconut, poppy seeds paste, mustard seeds paste, mustard oil, green chilies, coriander leaves, lemon juice, kasundi, salt and sugar to taste. Most of the times we consume this paste absolutely raw with steamed rice. However, this paste can also be sauted lightly in mustard oil with kalonji / black cumin seeds and green chilies if required. And, not to mention, taro root is a great source of fiber and other nutrients and offers a variety of potential health benefits, including improved blood sugar management, gut and heart health. 5. Aamshotto ( Mango Jelly or Aam papad ) : Bengalis usually conclude their any heavy meal with sweets or chutney. . #bangalirbangaliana https://www.instagram.com/p/B5aIgSyF7Yt/?igshid=1nzchkyxdn0rd

[groovypeachbiscuitvoid]

TFH™ Hotel and Restaurant "Hello my dear friends today i will tell you how to make bharma brinjal curry recipe 🥗🍛🍴😋 -------------------- So let's start now bharma brinjal vegetable, So now I will tell you whether these spices and ajji will be added to it. 1.Now cut the brinjal into pieces from the middle, "Keep in mind that the brinjal does not have to be completely separated, you have to cut it in the middle with a knife. 2.Finely chop the onion in a mixer grinder 3.And the tomatoes also have to be finely chopped in a mixer-grinder. 4.Now turn on the gas. 5.Now we will keep the fry pan on the gas. 6.Now put oil in it. 7.When the oil is hot, put mustard seeds and cumin seeds together. 8.Now put our Grand Kya Hua Onions in the frypan. 9.Now let the onions fry well. Now put tomato puree in it. fry well now 10.Fry till the onions and tomatoes leave the oil well. 11.Now add red chili to it 12. then add coriander 13.Now add turmeric to it 14.Add garlic ginger paste and rest of the spices together 15.Now fry all the ingredients well together 16. Fry what happened, keep the masala till it cools down 17.Now fill the spices inside the brinjal we had cut. 18Take your Bharma brinjal is ready, now serve this vegetable hot on the dining table. -----=====------- 500.grm, brinjal 300.grm, onion 200.grm tomato 150.grm. oil 3.Tblsp ginger garlic paste 2.tblsp Red chilli powder ½.tblsp turmeric powder 1.tblsp. vegetarian masala powder ½.tblsp. Garam Masala powder ½tblsp jeera ½.Rai 5. Piece green chilli ½.tblsp. saunf 1.tblsp. coriander powder salt to taste ...... #food #foodporn #foodie #instafood #yummy #sharefood #instaeat #foodstagram #brinjalcurry #yummyfood #foodlovers #amazingfood #foodforlife #tasty #foodpictures #foodlover #delicious #foodstyle #foodpic #foodie #foodpics #eat #foodtime #foodgasm #foodheaven #foodday #foodlike #Baigan #ki #sabji #bharmabrinjalcury (at Kadampuzha) https://www.instagram.com/p/CUZs5VLBp_2/?utm_medium=tumblr

[wijakartuya]

Spicy Indian One Pot Curry.

You can have Spicy Indian One Pot Curry using 37 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Spicy Indian One Pot Curry

You need of basic sauce.

It's of oil.

Prepare 2 tbsp of mustard seeds.

You need 1 tbsp of clarified butter / cooking butter.

You need 2 tbsp of fennel seeds.

It's 2 tbsp of fenugreek seeds.

Prepare 3 large of onions, chopped.

You need 2 tbsp of ginger garlic paste.

Prepare 2 stalk of curry leaves, chopped.

Prepare 4 each of green chillies.

Prepare 5 large of ripe tomatoes.

You need of beans (soaked for 12+ hours at least).

It's 50 grams of black eyed peas.

You need 50 grams of black gram.

It's 50 grams of lima beans.

Prepare 8 each of garlic cloves.

Prepare 2 tbsp of curry powder.

You need 1 tsp of turmeric powder.

It's of salt.

Prepare of water.

You need of vegetables.

You need 2 medium of potatoes.

You need 2 medium of brinjals / eggplants.

You need 2 medium of carrots.

It's 250 grams of bottle gourd / calabash.

You need 250 grams of yellow pumpkin.

You need of water.

You need of salt.

Prepare of masalas.

It's 1 tsp of turmeric powder.

Prepare 2 tbsp of red chilli powder.

You need 2 tbsp of coriander seeds powder.

Prepare of salt.

Prepare of finishing.

It's 1 cup of tamarind sauce.

Prepare 1 pinch of asafoetida.

You need of chopped cilantro leaves.

Spicy Indian One Pot Curry instructions

Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside..

Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside..

Heat oil in a large curry pot. Add the clarified butter to it and let it melt..

Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce..

Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more..

Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it..

Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry..

After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes..

Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot..

This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity..

[kunwiginjanu]

Spicy Mincemeat Brinjal.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy mincemeat brinjal. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Spicy Mincemeat Brinjal is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Spicy Mincemeat Brinjal is something that I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have spicy mincemeat brinjal using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Spicy Mincemeat Brinjal:

{Prepare 2 pcs of Brinjal/Eggs Planta.

{Make ready of (A) Chili's Paste (minced).

{Get 400 g of Onion.

{Take 50 g of Chili's.

{Make ready 20 g of Garlic.

{Get 300 g of Dried Shrimp.

{Prepare 400 ml of Vegetables Oil.

{Prepare Pinch of Salt.

{Get Pinch of Sugar.

Instructions to make Spicy Mincemeat Brinjal:

Prepare chili's paste shown in Section-A. Minced all ingredients and Stir-fried in low heat wok..

2pcs of Brinjal cut into half and steam for 20 mintes.

After 20 minutes, remove the Brinjal from the steamer then applied chili's paste as topping and ready to be served..

So that is going to wrap this up for this exceptional food spicy mincemeat brinjal recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[hyderabadiruchuluvideos]

Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry

New Post has been published on https://www.hyderabadiruchulu.com/stuffed-ridge-gourd/

Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry

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Stuffed Ridge Gourd Podi Masala Fry

Prep Time

20 mins

Cook Time

20 mins

  Stuffed Ridge Gourd Podi Masala Fry is a nourishing and effortlessly prepared dish that supports digestion, enhances the immune system, and provides essential nutrients. It's a straightforward recipe that relies on basic ingredients and spices, making it an excellent choice for busy weekdays. The medley of spices amplifies the flavor of ridge gourd, resulting in a delectable and fulfilling vegetarian option suitable as a side dish or even a main course.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: Beerakaya fry, Gutti Beerakaya Fry, Stuffed Beerakaya, Stuffed Ridge Gourd Podi Masala Fry

Servings: 4 people

Ingredients

1/4 kg Ridge Gourd

2 tbsp Groundnuts

2 tbsp Coriander Seeds

2 tbsp Sesame Seeds

2 tbsp Coconut Pieces

3-4 Garlic Cloves

1 1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

5-6 Dried Chilies

1 tsp Green Gram

3 Cloves

1 Cinnamon Stick

1/2 tsp Turmeric Powder

1/2 cup Curry Leaves

1/2 cup Coriander Leaves

Salt

Oil

Instructions

Let's begin the preparation:

For this recipe, we'll use 1/4 kg of ridge gourd. Start by washing and peeling the ridge gourd.

Make lengthwise slits along the center of the gourd, similar to how you'd prepare it for stuffed brinjal curry.

Now, let's create the masala mixture:

Heat a pan.

Add 2 tbsp of groundnuts and roast them over low flame.

Follow by adding 2 tbsp of coriander seeds and toasting them.

Incorporate 1 tsp of cumin seeds, 3 cloves, and a small piece of cinnamon.

Add 2 tbsp of sesame seeds and continue frying.

Finally, add 2 tbsp of coconut pieces and turn off the stove.

Transfer these roasted ingredients to a plate and let them cool down.

In a mixer jar, combine the cooled ingredients along with 3-4 garlic cloves, 1/2 tsp of turmeric powder, the fried dried chilies, and some salt. Grind them into a fine powder.

Now, proceed with the ridge gourd:

Stuff the prepared masala powder into the slits of the ridge gourd.

Keep the remaining masala mixture aside for later use.

Let's move on to the cooking process:

Heat oil in a pan.

Add 1 tsp of green gram, 1/2 tsp of cumin seeds, and 1/2 tsp of mustard seeds, and sauté.

Introduce 2 dried chilies and 1/2 cup of curry leaves.

Place the stuffed ridge gourd pieces in the pan.

Close the lid and cook for a minute.

Flip the ridge gourd pieces and continue to fry over low heat until they are fully cooked.

Add the reserved masala powder and mix it in.

Sprinkle some fresh coriander leaves, cover the pan, and continue cooking.

Flip and cook for an additional 2-3 minutes over low heat.

Your Stuffed Ridge Gourd Podi Masala Fry is ready to be served. Enjoy!

[najia-cooks]

yellow dhal with vegetables

recipe under the cut!

serves 8-10

ingredients

about 6 small Asian brinjal, or 1 large eggplant

3 tbsp olive oil or butter / vegan margarine

3 tsp cumin seeds

2 tsp mustard seeds

10 dried curry leaves

1 stick cinnamon

8 cloves, crushed with the flat of a knife

10 green cardamom pods, crushed

2 white onions, chopped

4-8 cloves garlic, minced

2 inches ginger, julienned

4 tomatoes, cubed

1 tsp coriander seeds, toasted and ground, or 3/4 tsp ground coriander

1/2 tsp ground paprika

1/2 tsp ground turmeric

1/4 tsp ground fenugreek

1 tbsp salt

2 large red chilies, chopped

2 jalapeño peppers, chopped and (optionally) seeded

2 cups (400g) yellow lentils, rinsed until the water runs clear

about 4 cups (1 litre) vegetable stock or water

1/2 tsp garam masala

I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.

instructions

1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.

2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.

3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.

4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.

5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.

6. add the lentils and brinjal and mix well. add vegetable stock until the lentils are just covered.

7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.

8. add garam masala and allow to cook for another minute. serve warm with rice or roti.

[thetamiliankitchen]

HOW TO MAKE/COOK CHETTINAD EGG CURRY | செட்டிநாடு முட்டை குழம்பு | THE TAMILIAN KITCHEN PREPARATIONS: STEP 1: In a pan, heat few drops of oil. Add turmeric powder, salt. Combine well. STEP 2: Slice the boiled eggs into 2 pieces. Add the sliced eggs and then fry the eggs on both sides in low flame. Keep it aside. STEP 3: Preparation of Chettinad masala: In a pan, dry roast star anise, cinnamon, cloves, cardamom, pepper, coriander seeds, cumin seeds, fennel seeds and red chillies. Dry roast for 2 mins in medium flame and then grind it. STEP 4: In a pan, heat oil, add mustard, bayleaf, shallots and required amount of salt. Cook well for 3 mins. STEP 5: Add ginger garlic paste, green chilies, turmeric powder, red chilli powder and chettinad masala. Stir well and cook until the raw smell leaves. STEP 6: Add Chopped tomatoes. Cook well until tomato becomes so soft. STEP 7: For kolambu, add water. Incase for gravy add less water. Allow the mixture to boil. STEP 8: Add fried eggs. Allow the kolambu to boil for 3 mins. Finally add curry leaves. STEP 9: Enjoy !!! தி தமிழியன் கிச்சன் சேனலில் உலகின் அணைத்து பகுதியில் வாழும் தமிழ் நண்பர்களின் பாரம்பரிய உணவு வகைகளை சமைப்பது எப்படி என்று நீங்கள் தெரிந்து கொள்ளலாம். இங்கு, இலங்கை, பர்மா, மலேஷியா, சிங்கப்பூர் மற்றும் பல தேசங்களில் வாழும் தமிழ் மக்களின் பாரம்பரிய சைவம் மற்றும் அசைவ உணவு வகைகள் சமைப்பது எப்படி என்று நாங்கள் உங்களுக்கு சுலபமான முறையில் விளக்க உள்ளோம். எங்களின் விடியோக்கள் மிகவும் எளிதாகவும், முதல் முறை சமைப்பவர்களுக்கு எளிதில் விளங்கும் படியும் இருக்கும். நாங்கள் உணவின் மீது பற்று கொண்ட உங்களின் நண்பர்களே தவிர சமையல் வல்லுநர்கள் கிடையாது, எனவே, எங்களின் முயற்சியை நீங்களும் செய்து உங்களின் பாரம்பரிய தமிழ் உணவு வகைகளை சமைத்து மகிழலாம். For more recipes click the below link: MUTTON KEEMA BALLS | மட்டன் கோலா உருண்டை Method2: https://youtu.be/R6eg8XkVmcg COCONUT MILK CHICKEN BRIYANI |தேங்காய் பால் சிக்கன் பிரியாணி: https://youtu.be/iA23K_xdgUg POTATO PEPPER FRY | உருளைக்கிழங்கு வறுவல்: https://youtu.be/wVYhzD0G6oc KARANDI OMLETTE | கரண்டி ஆம்லெட்: https://youtu.be/32ETAxYGUX0 SPICY BRINJAL CURRY | எண்ணெய் கத்திரிக்காய்: https://youtu.be/myXUHLT84KE PALLIPALAYAM CHICKEN | பள்ளிபாளையம் சிக்கன்: https://youtu.be/mBViGPs87qU CHETTINAD MUTTON CURRY | செட்டிநாடு மட்டன் கொளம்பு: https://youtu.be/lxezphEfqRo SHREDDED CHICKEN MASALA | பிச்சிப்போட்ட சிக்கன் மசாலா: https://youtu.be/dux1V9A8dfU THIRUNELVELI SODHI | திருநெல்வேலி சொதி: https://youtu.be/DasUC9Y8Y8U Follow Us On: Subscribe our Youtube Food Channel: https://goo.gl/RpoJcG Google + : https://ift.tt/2F6Wbl2 Facebook: https://ift.tt/2HScy82 Twitter: https://twitter.com/TamilianKitchen Instagram: https://ift.tt/2F75EsC Pinterest: https://ift.tt/2HQP830 Tumblr : https://ift.tt/2F75EZE

[juilojio753]

Spicy Indian One Pot Curry.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, spicy indian one pot curry. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spicy Indian One Pot Curry is one of the most favored of current trending foods on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Spicy Indian One Pot Curry is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spicy indian one pot curry using 37 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Spicy Indian One Pot Curry:

{Prepare of basic sauce.

{Get of oil.

{Take 2 tbsp of mustard seeds.

{Make ready 1 tbsp of clarified butter / cooking butter.

{Take 2 tbsp of fennel seeds.

{Get 2 tbsp of fenugreek seeds.

{Prepare 3 large of onions, chopped.

{Prepare 2 tbsp of ginger garlic paste.

{Make ready 2 stalk of curry leaves, chopped.

{Get 4 each of green chillies.

{Get 5 large of ripe tomatoes.

{Get of beans (soaked for 12+ hours at least).

{Take 50 grams of black eyed peas.

{Prepare 50 grams of black gram.

{Get 50 grams of lima beans.

{Get 8 each of garlic cloves.

{Prepare 2 tbsp of curry powder.

{Get 1 tsp of turmeric powder.

{Get of salt.

{Prepare of water.

{Get of vegetables.

{Make ready 2 medium of potatoes.

{Make ready 2 medium of brinjals / eggplants.

{Make ready 2 medium of carrots.

{Prepare 250 grams of bottle gourd / calabash.

{Prepare 250 grams of yellow pumpkin.

{Make ready of water.

{Prepare of salt.

{Get of masalas.

{Get 1 tsp of turmeric powder.

{Take 2 tbsp of red chilli powder.

{Make ready 2 tbsp of coriander seeds powder.

{Make ready of salt.

{Take of finishing.

{Take 1 cup of tamarind sauce.

{Get 1 pinch of asafoetida.

{Prepare of chopped cilantro leaves.

Instructions to make Spicy Indian One Pot Curry:

Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside..

Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside..

Heat oil in a large curry pot. Add the clarified butter to it and let it melt..

Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce..

Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more..

Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it..

Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry..

After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes..

Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot..

This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity..

So that is going to wrap it up for this special food spicy indian one pot curry recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[homecookingshow]

Andhra Style Stuffed Brinjal #AndhraStyleStuffedBrinjal #Guttivankayafry #StuffedBrinjal #AndhraStylerecipe #Baingan #vankayafry #stuffedbainganrecipe #homecooking Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS Prep time: 15 mins Cook time: 30 mins Number of servings: 5-6 persons Ingredients To Make Masala Powder Oil - 1 Tsp Coriander Seeds - 2 Tsp Cumin Seeds - 1 Tsp Chana Dal - 2 Tsp Peanuts - 1 Tbsp Red Chili - 6 Nos Garlic - 2 Cloves Sliced Sesame Seeds - 1 Tsp Desiccated Coconut - 1/4 Cup To Make Stuffed Brinjal Brinjal - 500 Gms Salt Chili Powder - 2 Tsp Oil - 1 Tbsp Ground Masala Powder Curry Leaves Method: Heat a pan with some oil Add the ingredients one by one for the masala powder Roast them till they turn golden in color Cool them and grind them Clean the brinjals and make slits on them Heat a pan with oil and fry the brinjals till they turn slight brown in color Take them and let them cool a bit Stuff them with the prepared masala powder In the same pan add some oil Place the stuffed brinjals in the pan Fry them till they are completely cooked Serve them hot with steamed rice. You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking  INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[bengali-food-tales]

Shor Puti Maacher Jhol (giant sized) : (Olive Barb Fish Curry) This is a typical Bengali style, simple yet delicious mustard flavoured homemade fish curry cooked with some brinjal/ eggplants and Onion Flower Stalk . Explosion of flavours of nigella seeds/ black cumin seeds, turmeric powder, cumin and coriander powder in mustard oil along with green chilies, finely chopped coriander leaves and garlic paste has labelled this recipe as winter special recipe. Team it up with some steamed rice and have a fulfilling and yummy lunch. . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #fish #homecook #homechef #instacooking #homemadefood #pleaseshoutout #instagram #instafood #food #foodie #foodporn #foodfood #foodgasm #foodphotography #foodblogger #kolkatafoodbloggers #kolkatafoodie #kolkatasutrafood #bongconnection #thecalcuttatalkies #calcuttacacophony #bangalirbangaliana #healthyfood #indianfoodbloggers #foodceleb https://www.instagram.com/p/B5SRGcel7CP/?igshid=eurlmiaya5lt

[groovypeachbiscuitvoid]

TFH™ Hotel and Restaurant "Hello my dear friends today i will tell you how to make bharma brinjal curry recipe 🥗🍛🍴😋 -------------------- So let's start now bharma brinjal vegetable, So now I will tell you whether these spices and ajji will be added to it. 1.Now cut the brinjal into pieces from the middle, "Keep in mind that the brinjal does not have to be completely separated, you have to cut it in the middle with a knife. 2.Finely chop the onion in a mixer grinder 3.And the tomatoes also have to be finely chopped in a mixer-grinder. 4.Now turn on the gas. 5.Now we will keep the fry pan on the gas. 6.Now put oil in it. 7.When the oil is hot, put mustard seeds and cumin seeds together. 8.Now put our Grand Kya Hua Onions in the frypan. 9.Now let the onions fry well. Now put tomato puree in it. fry well now 10.Fry till the onions and tomatoes leave the oil well. 11.Now add red chili to it 12. then add coriander 13.Now add turmeric to it 14.Add garlic ginger paste and rest of the spices together 15.Now fry all the ingredients well together 16. Fry what happened, keep the masala till it cools down 17.Now fill the spices inside the brinjal we had cut. 18Take your Bharma brinjal is ready, now serve this vegetable hot on the dining table. -----=====------- 500.grm, brinjal 300.grm, onion 200.grm tomato 150.grm. oil 3.Tblsp ginger garlic paste 2.tblsp Red chilli powder ½.tblsp turmeric powder 1.tblsp. vegetarian masala powder ½.tblsp. Garam Masala powder ½tblsp jeera ½.Rai 5. Piece green chilli ½.tblsp. saunf 1.tblsp. coriander powder salt to taste ...... #food #foodporn #foodie #instafood #yummy #sharefood #instaeat #foodstagram #brinjalcurry #yummyfood #foodlovers #amazingfood #foodforlife #tasty #foodpictures #foodlover #delicious #foodstyle #foodpic #foodie #foodpics #eat #foodtime #foodgasm #foodheaven #foodday #foodlike #Baigan #ki #sabji #bharmabrinjalcury (at Kadampuzha) https://www.instagram.com/p/CTuBoXTJsIb/?utm_medium=tumblr