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Comments on: Green Brinjals with Cumin

Living in Consciousness ~ Indi(r)a's Food and Garden Weblog

Published: Sun, 25 Feb 2018 16:19:15 +0000


by: srividya

Wed, 12 Mar 2008 16:29:46 +0000

indira, i love green brinjals. these are easily available in maharashtra where i grew up. i have been brought up eating these green brinjals which tastes better then the purple varieties. i do miss them when i dont find them here. i rarely find them in walmart supercenter. yeah u do find them in chinese stores but i hardly go there. green brinjals with ginger-garlic paste and a alittle fresh coconut tastes amazing. this was a regular in my tiffin box. making me nostalgic. with tomatoes makes a good curry. also gunthi vankaya(hyd style) tastes good with green ones because of the chewy seed texture inside. Hi Srividya, It's good to know that you are familiar with green brinjals and like the taste. They are the best, aren't they? I am also a big fan of green brinjals and like all types green brinjal dishes. -Indira

by: Kay

Wed, 11 Jul 2007 20:44:08 +0000

Wow! I love reading about the taste enhancers aka 'masala powders' ;) from different regions... While I was picking up a packet of celery salt yesterday at the spice aisle, I was looking at all the spices and seasonings out there (as always). If we had a place where we had all the Indian spice powders, from all regions of India, in one place... I wonder how long that aisle will be. :) Ah! Just a spice lover's dream.....

by: ram

Tue, 10 Jul 2007 08:18:28 +0000

u guys in usa are having more fun with telugu vantalu than we have here in mumbai. great

by: Priyanka

Mon, 09 Jul 2007 12:30:05 +0000

My cousin makes this dish too. Its really yummy. Havent had it in 3 years.

by: Indira

Tue, 03 Jul 2007 03:43:26 +0000

Thank you Komal. The credit belongs to beautiful and fresh green brinjals only.:) Deepika: It's nice to know that they are available and popular in Kosta region also. I lived in Hyderabad for few years so I was also like your family. Always asking family to bring some fresh green brinjals from Nandyala.:) Hi Joe: It's nice to see you here again. What do you prepare with green brinjals? Any Thai recipe link? I am actually looking for new recipes to try with green brinjals. Patel brothers green brinjals are really tearworthy, Mamatha. :) Most of them will be too mature with black seeds, not at all good for stuffed brinjal curry. I found a small method to salvage mature green brinjals. Remove the black seed portion and saute the green skins with ginger or cumin like in this recipe. I used to that in Pittsburgh. Tastes quite good. Good luck with green brinjals! You are welcome Roopa. Dear Preeta: What a happy coincidence! :) I loved the book's catchy, pretty title. Your friend must adore eggplants. Thanks Preeta for writing about this book here. I will definitely check it out. Gini: cumin charms the green brinjal. Definitely a winner.:) Hi Giselle: Thank you for your kind words about Mahanandi. No, I haven't thought of publishing a cookbook. About Kohlrabi - we, in Andhra usually cook kohlrabi in potato style with tomatoes or simple stir-fry with spices. I haven't blogged about this vegetable yet but I remember seeing few recipes at fellow food bloggers websites. I think Google search will yield lot of results. Aparna: yes cumin karam is much better than the goddu karam.:) See, in just Telugu, we have so many names for each vegetable. To avoid confusion between English, Telugu etc, I usually keep it simple and stick to one Telugu name. Thanks Seema. Green brinjals taste so good, they should be more popular, but they are not. I don't know why?:) Hi Saroja: I am partial to green brinjals. Mainly because they are so rare. Hello Ram: Unless mentioned otherwise, the recipes I have written here at Mahanandi are all for two people, usually for one or two meals. Hope that helps. Hi KA: Purple brinjals and cumin combination taste great. Diane: it's really great to read your comments and I love your enthusiasm in trying out new recipes. Just wonderful and makes me happy. :) Did you try the sprouted beans? Hope the weather was good there where you live. Cool weather means death to sprouting process usually. Deepa: Me too, pasta and curd rice make a great filling meals.

by: Deepa

Tue, 03 Jul 2007 03:22:30 +0000

Indira ...this is so yummy ....I also sometimes feel bored to cook for my self .But sometimes land up eating something simple like pasta ans curd rice .....But this one is great ....

by: Diane

Tue, 03 Jul 2007 01:43:57 +0000

I made the green brinjal and amaranth recipe tonight with my bounty of produce from this Friday's farmers market haul, and it was truly outstanding. Not complicated, just lip-smacking good. Thanks!

by: KitchenAromas

Tue, 03 Jul 2007 00:39:25 +0000

Looks very very delicious! Finding green brinjals is a long shot here..I wonder if the small purple eggplants can be substituted? Thanks for yet another lovely recipe!

by: Ram

Mon, 02 Jul 2007 23:49:42 +0000

Hi Indira Your website is amazing and I got the link from my dear friend Vidhya. I have forwarded this link to my wife too...I love to cook and your recipies have increased my passion. I have one suggestion. Can you also pls. include the servings that will come in your recipies? For eg: 4 servings for the quantities mentioned? For beginners like me that would help a lot. thank you very much indeed!!!

by: saroja

Mon, 02 Jul 2007 22:24:13 +0000

Hi Indira, I used to make gitti vankaya koora with the purple egg plants. which one is more tastier? green ones or purple ones? Thanks, Saroja