Masala Brinjal Curry (Vankaya Karampetti koora)

Ingredients
Small Brinjals: 1/4 kg*
Tamarind: 1 Big Amla Size
Turmeric: 1/2 Teaspoon
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Mustard Seeds: 1 Teaspoon
Coconut: 4-5 cut pieces
Corriander Seeds: 2 Teaspoons
Fenugreek Seeds: 1 Teaspoon
Redchillies: 5-6*
Oil:3-4 Teaspoons
Sugar:1/2 Teaspoon
Water: 1/2 Glass
Cashew Nuts:5-6
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
First soak the tamarind in water and keep it aside,now cut the brinjals to pieces.

Put a pan on the stove and add black gram,bengal gram, fenugreekseeds,coconut,mustard seeds,red chillies,coriander seeds and roast them till golden brown.

Now grind these to fine powder, in a pan and put some oil and add brinjal pieces .Let them fry till they become soft.

Add the powder,turmeric,salt,sugar,thick tamarind juice and little water.Let it boil for 2-3 minutes and transfer it to a bowl and garnish with fried cashewnuts and serve hot.

* 1/4kg brinjals serves 2 -3 people.
* 5-6 Redchillies is not compulsory,it depends on your spiciness.
* Also you can use Tindora/Gherkins or Ridge Gourd or Bitter Gourd  instead of brinjal.

Brinjal / Eggplant Fry ( Vankaya Vepudu)

Ingredients
Brinjals: 250gm
Onions : 1 or 2*
Oil : 2 Teaspoons
Salt and Redchilli powder: Depends on your taste.

(Check Fudtionary for meanings if you have doubt with the words in orange color.)

Method
Wash the brinjals and cut them into small pieces(Give a slit in the middle and start cutting into pieces),also cut the onions to medium size.

Put a pan and add oil and now put both onions and brinjals,let them fry untill they gets soft and now add salt and chillie powder.

Serve hot with rice.

* Depends on the size of the onion.

Brinjal / Eggplant Chutney (Vankaya Pachadi)

Ingredients
Big Brinjal:1
Tamarind :Big Amla Size
Red Chillies :1 and 1/2
Green Chillies :1
Split Black Gram :1 Teaspoon
Cumin Seeds :1 Teaspoon
Mustard Seeds :1/2 Teaspoon
Oil :1 or 2 Teaspoons
Salt to taste
Coriander for garnishing.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Wash the brinjal and remove those small leaves on the top and dont remove that stem..

Now apply little oil all over the brinjal and burn it on the burner holding the stem.It turns black but dont worry just keep it aside for sometime.

Now put a pan on the stove and pour some little oil and add mustard seeds,cumin seeds,black gram,redchillies,greenchillies and tamarind.

Now powder these to a fine powder in a mixie,take the brinjal remove the black layer,check for any seeds,if there remove them and add that to the above powder,add salt and grind it to paste.

Take that in a serving bowl and garnish with coriander leaves ,serve with rice.