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Thursday, November 28, 2013

This is actually a guest post from a reader friend – Sakshi – She sent me this recipe sometimes back to try and she said she was okay even if I post it as a guest post from her. It took sometime for me to try it as I kept forgetting. Finally found chance to try this one day and clicked. I tried it as such she sent the recipe only that I added turmeric to the recipe as I was worried about the colour while cooking. Otherwise the same.
Usually I do not accept recipes from readers, as I am afraid of copyright issues, that I would never know where it came from, but Sakshi was sure that its an authentic dish from her community and they call it as ‘Upponkai’. When I tried it, I really loved it with chapathi and she had mentioned in her mail that it goes well with even rice, so try it out for a change. Thanks Sakshi for the recipe!


Side dish for chapathi - brinjal recipes

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 3


Brinjal - 8, medium sized

Onion - 2

Garlic (small variety) - 12 cloves

Turmeric (optional) - 1/4 tsp

Salt - As needed

To Grind

Coconut - 1/4 cup

Green chilli - 8

Garlic - 2 cloves

To temper

Oil - 1 tblsp

Curry leaves - 1 sprig


  1. Chop onion and garlic very finely. Chop brinjal and keep immersed in water until use. Grind items under To grind table.
  2. 1-sid-dish
  3. Grind it to a fine paste with little water. Heat kadai and temper with mustard and curry leaves.
  4. 2-side-dish
  5. Add onion and fry only until its transparent and add chopped brinjal and add salt and fry in medium flame.
  6. 3-side-dish
  7. Cook covered for 4 minutes or until done.4-side-dish
  8. Add the ground paste, turmeric if desired and mix well. Cook until raw smell goes off. You can add water depending upon what consistency you want. As much as 3/4 cup.
  9. 5-side-dish
Serve with chapathi or as an accompaniment for rice. I had with phulkas and as a brinjal lover, I loved it a lot Love Struck.  brinjal-side-dish

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  1. Final pic is looking great.actually Iam looking for one such dish with brinjal.can we do this without onion and garlic?btw I tried most of your recipes and all of them are a big hit .thank you for the blog and keep posting .

  2. Simple yet looks very delicious..

  3. good again... btw how cum ur brinjal color didnt change.. (i meant the before turmeric adding picture) . Was wondering how ? *blink Blink *

    1. That's a long purple brinjal we get here locally. Not like our indian brinjal. It has more flesh than seeds .May be coz of that.

  4. Super simple and interesting side dish

  5. Simple yet yummy recipe !!

  6. love the way you have chopped the eggplant Raji. Looks very appetising. I think i ll give this a shot considering i m a brinjal fan

  7. Thanks Raks for some gr8 and easy recipes.... appreciate your effort

  8. Delicious, the ground paste should have given the curry a nice flavor and taste..

  9. That's something really new to me...will try it sometime...looks nice

  10. Slurp! Yummy! Could also please post the recipe of Baingan bartha?

  11. A very diff recipe from the usual baigan bharta

  12. Awesome...my mom appreciated me...by magesh

  13. Tried it today Raji and love it totally! Thanks for sharing!! :)


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