Brinjal Kannamma Cooks

Urid Dal - 12 teas. Place the cut brinjal in a bowl of water to avoid discoloration.

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Cover the pan with a lid and cook.

Brinjal kannamma cooks. Instructions Clean Wash and chop the brinjal into 4 pieces. Add in the water. Add a little water 12 cup to a pressure cooker.

It enhance the taste of Pongal recipe with Coconut chutney. Wait for the pressure to release. Brinjal - 2 medium size3.

Instructions Heat sesame oil gingely oil in a pressure pan until hot. Fry till the onions are soft. Katharikai Gothsu is Idle side dish for Pongal Idli and Dosa recipe.

Heat oil in a pan and add in the stuffed brinjal. Close the pressure pan with its lid and let it cook. Heat a teaspoon of oil in a pan and add in the chana dal tamarind.

Kathirikai pitla recipe by Gita iyer iyer-kitchenblogspotca vipassanarecipesblogspotca. Add in the red chilli powder coriander powder turmeric powder salt and jaggery. Its a tamarind based gravy made using perfectly cooked brinjal and freshly made masala powder.

Add in the sugar if using. Chidambaram Brinjal Gothsu is a popular side dishaccompaniment for Ven Pongal Idli Dosa. Add in the chopped green chillies.

Hi This video takes you through the procedure for making kathirikkai vengaya gosthuIngredients1. Cover the pressure pan and cook. See more ideas about indian food recipes recipes cooking recipes.

Take a bowl and place it in the cooker. The BestTasty and Traditional Combination to Arisi Upma. Add in the diced potatoes and brinjal.

Instructions Heat oil in a pan and add in the finely chopped onions. Main Ingredients 1 tablespoon sesame oil 14 teaspoon fenugreek seeds vendhayam 2 sprigs curry leaves 6 cloves garlic 2 medium sized onion diced 2 ripe tomatoes diced 2 inch tamarind. Add a cup of water to the remaining ground masala paste to dilute the paste.

Pressure cook the ingredients for about 4 whistles 10 minutes. Place 10-12 cloves of garlic with a teaspoon of oil. Nov 24 2018 - Explore Geetharamanis board kannamma cooks followed by 156 people on Pinterest.

Place the eggplant on fire and roast the eggplant. Add in 15 cups water little oil and turmeric powder. Add in half cup of washed toor dal to the bowl.

Add the remaining paste to the pan. Once the pressure has settled open the cooker. Add in the fenugreek seeds vendhayam mustard seeds.

Instructions Pierce some holes on the eggplant in 3-4 places with a knife. Ingredients - Bitter guord - 250gm Channa dhal - 1 2 cup boiledTomato Medium size - 2 nos Tamarind - 1 gooseberry size Groundnut - 1 2 cup Jaggery - 1. Cover and cook on medium flame for 10-12 minutes.

Instructions Take a pan and add in the tomatoes coriander leaves green chillies turmeric powder salt and a small piece of. Add in the garam masala curry. Its one of the signature dish in Chidambaram where its.

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