Brinjal Curry For Chapathi at Pamela Priscilla blog

Brinjal Curry For Chapathi. Toss the quartered brinjal in turmeric and red chilli powder and set aside. Heat 2 1/2 tbsp of oil, add mustard seeds, when it splutters, add curry leaves, onions and fry till onions turn transparent, then add the brinjals after draining the water. Finally, serve your brinjal curry with chapati or paratha, steamed rice, veg biryani or. Brinjal masala for biryani, chapathi and other mild. One large serving of brinjal curry, roti, rice and a sweet dish is a perfect lunch idea. Simple and easy green long brinjal curry is ready. Brinjal curry is mostly served with chapati or bhakri. It's hot when a few.

Brinjal Curry For Chapathi & Rice Indian Eggplant Curry Recipe
from www.pinterest.co.kr

Brinjal masala for biryani, chapathi and other mild. One large serving of brinjal curry, roti, rice and a sweet dish is a perfect lunch idea. Finally, serve your brinjal curry with chapati or paratha, steamed rice, veg biryani or. It's hot when a few. Brinjal curry is mostly served with chapati or bhakri. Toss the quartered brinjal in turmeric and red chilli powder and set aside. Simple and easy green long brinjal curry is ready. Heat 2 1/2 tbsp of oil, add mustard seeds, when it splutters, add curry leaves, onions and fry till onions turn transparent, then add the brinjals after draining the water.

Brinjal Curry For Chapathi & Rice Indian Eggplant Curry Recipe

Brinjal Curry For Chapathi Toss the quartered brinjal in turmeric and red chilli powder and set aside. One large serving of brinjal curry, roti, rice and a sweet dish is a perfect lunch idea. Simple and easy green long brinjal curry is ready. Brinjal masala for biryani, chapathi and other mild. Brinjal curry is mostly served with chapati or bhakri. It's hot when a few. Toss the quartered brinjal in turmeric and red chilli powder and set aside. Finally, serve your brinjal curry with chapati or paratha, steamed rice, veg biryani or. Heat 2 1/2 tbsp of oil, add mustard seeds, when it splutters, add curry leaves, onions and fry till onions turn transparent, then add the brinjals after draining the water.

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