Roast the brinjals over an open flame. Peel and mash. Heat oil and add cumin seeds. Add onions, green chilies, ginger-garlic paste, tomatoes and spices.
Make slits in the brinjals. Mix spices and stuff mixture into the brinjals. Heat oil and add stuffed brinjals, onions, ginger-garlic paste and tomatoes.
Mix rice flour, besan and spices. Coat the brinjal in flour. Heat oil and shallow fry the brinjal slices. Drain on paper towels and serve hot.
Cook toor dal with turmeric powder and mash. Heat oil and add mustard, cumin and fenugreek seeds. Add onions, green chilies, tomatoes, brinjals, sambar powder, salt and tamarind paste. Add dal and mix.
Heat oil and add cumin seeds. Add onions, green chilies, ginger-garlic paste, tomatoes and spices. Add potatoes and brinjals. Mix well and cook on medium heat.
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