Comments on: Brinjal-Ginger Curry

by: Anisha

Wed, 17 Feb 2010 15:23:01 +0000

Hi Indira, I am a working mom who loves vegetarian food however am not a natural cook
:-( can only follow recipes. I love the look of the baingan curry and will be cooking it tomorrow —- can I also cook this with the big baingan or does it have to be the small ones?
Thanks!
Nish

by: anil madamala

Fri, 11 Jan 2008 17:52:00 +0000

Hi Indira,
I am also from Nandyal. I liked your recipes a lot. All my family is also liked your recipes.

Thanks for your efforts.

Hello Anil,
Good to hear from a fellow Nandyala vaasi. Thank you for your nice notes on Mahanandi.
- Indira

by: veelvy

Wed, 14 Nov 2007 01:55:02 +0000

hi indira..this is the first time visiting ur blog..its really good to see. I got this on google search..i actually don’t know cooking..but while watching ur recipes with pictures u know its really yummy..and i think dis is d gr8 blog..i really luv it..

i m searching for brinjal curry with tomato but i couldn’t find ..all were with potato or else brinjal fry..so could u help me in making curry..thanks for ur delicious recipes..keep gng..take care..bye

by: Shwetha Mangal

Tue, 19 Jun 2007 17:33:17 +0000

Hi Indira,

I just love your site. I am a North Indian housewife living in Bangalore who just loves Andhra food. A friend forwarded me the link to your site, and since that day I am hooked. I have tried quite a few of your recipes and they are very nice. Just one request I would love to get the recipes of the pappu that is served in Andhra hotels here with the meals and also the gun powder… Thanks a ton for making or meals special.

by: swarna

Mon, 26 Feb 2007 17:38:03 +0000

Hi,
Tried your brinjal ginger curry yesterday ..I used purple small brinjals.But somehow the brinjals weren’t cooked well.Any tips for cooking brinjals for newbies like me?Its not the first time I ended up with under cooked brinjals I didn’t add any water while cooking,cooked covered on low-medium flame,but realised the brinjal pieces were getting roasted ,little blackish but was still raw when tasted How long should we cook them this way? BTW,a great blog.Thanks!!

by: aju

Sun, 03 Dec 2006 12:05:46 +0000

looks tasty let me try it

by: Naren

Wed, 25 Oct 2006 00:04:00 +0000

Hello Indira Garu,

I have been lounging for this dish since i left home.. Its been 12 years now, and the dish turned out to be perfect, like my mom’s dish.. Thanks a lot for helping me out in getting back to my childhood days, mom’s food, etc. etc.. You Rock!!!

by: anu

Wed, 20 Sep 2006 12:26:29 +0000

hi indra,i am new to ur site and its amazing.can u help me one of the recepie made with brinjal.coconut and channadal…it is some what similar to the one u made with aritikaya.can u plzz help me in this recepie.
thanks in advance
anu

by: Jaya

Tue, 12 Sep 2006 21:01:19 +0000

Hi Indira,
All your recipes are so mouth-watering. Thanks for all the tips you share with us.The photos are you publish are amazing. It makes ur website very unique and lovable.

A small clarification on this recipe. My MIL always tells me that by adding salt, brinjals or for that matter any veggie cooks very easily as salt draws the water out of them. You have mentioned that salt be added at the end. Could you clarify please? Thanks, Jaya

by: Will Pascoe

Thu, 08 Jun 2006 05:49:29 +0000

Hi, I’m an Australian living in China and I’ve been trying to introduce my Chinese wife to Indian and Sri Lankan foods;difficult with the different kinds of spices that are used here and lack of Sth Asian spices,but making a little progress. And now I’ve discovered your site - WONDERFUL !!! Thank you. I now I’ll have to modify and “make do” but I’m sure we’ll get lots of great ideas from you. Thanks again.