Brinjal Bhartha (Aubergine) 35  minutes

Ingredient required:

  • 1 Aubergine
  • 1/2 Cup cooked peas
  • Finely chopped tomatoes
  • Chopped onions
  • 1/2 tsp Garam masala powder
  • 1/4 tsp Turmeric powder
  • Chopped green chilli
  • 1/2 tsp Red chilli powder
  • 3 tbsp Vegetable oil
  • Salt to taste
  • Chopped coriander leaves


  1. Smear the Brinjal with oil and roast it on a medium flame. Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly.
  2. Remove from the flame and submerge it in a bowl containing cold water.
  3. Peel off the darkened skin.
  4. Mash the brinjal well.
  5. Heat oil in a frying pan or kadhai.
  6. Add onion and green chilli and fry on a medium flame till onions turn golden brown.
  7. Add turmeric powder, garam masala, red chilli powder and salt.
  8. Fry the masala for a minute and add tomatoes.
  9. Cook until tomatoes become soft.
  10. Now add peas and mashed brinjal.
  11. Stir properly and fry for about 5 to 7 minutes on medium  heat.
  12. Serve Garnished.

Chicken Karai

Ingredient required:

  • 400 gm chicken breast, skinless, cut into small pieces or
  • (Leave in bone for a truly authentic experience 😉
  • 4 large tomatoes, diced
  • 2 tbsp ginger (fresh or paste)
  • 1½ tbsp garlic (fresh or paste)
  • 2 small hot green chillis
  • Red chilli paste, to taste
  • ½ cup water
  • 1 cup yoghurt
  • Methi (“fenugreek”) leaves  dried or fresh
  • ½ tsp garam masala
  • Fresh coriander


  1. Cook the Chicken in a wok or a heavy skillet, preferably over gas, although electric burner on high will also do. The key is high heat throughout the cooking process.
  2. Add chicken to the wok with a little oil, and the tomatoes, ginger, garlic, green chillies, red chilli paste and water.
  3. Cook on high heat, stirring often, until water has boiled off and curry starts to thicken.
  4. Add yoghurt and methi leaves.
  5. Continue cooking on high heat, stirring often, until yoghurt has boiled off.
  6. Stir in garam masala and  add fresh Coriander and cook for a couple of minutes.

Serve with roti and/or rice.

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