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

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…..

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.

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!!!