Aubergines or Baingan stuffed full of tangy zest, try it today!
Bagara Baingan is a popular Hyderabadi dish. Fried eggplants in a masala curry with coconut, sesame seeds and tamarind.
Brinjals slit and stuffed with an array of ingredients and cooked till tender.
Smoked eggplant, mashed and cooked with masalas, onion, tomato and yoghurt.
Here's for you a brinjal recipe straight from Kashmir. Brinjals cooked in mustard oil with kashmiri red chillies and varied spices.
Bitter gourd and brinjals sauteed with Indian spices and served hot.
Bharleli vangi means stuffed aubergines. Cook baingan the Maharashtrian way with a sweet and tangy taste. Stuffed with coconut and masalas this aubergine recipe by Chef Hemant Oberoi is easy and absolutely delicious.
A chunky chutney recipe made with eggplants, mustard oil, vinegar, cinnamon, chillies and a hint of sugar.
A sweet and sour brinjal curry. Fried brinjal bathed in a host of hot spices and pepped up with the tang of tamarind.
Grilled eggplant sprinkled with dressing, served with basil oil, tomato vinaigrette and balsamic reduction.
Yam, potatoes, brinjals, bananas, you have got to try this!
Sliced aubergine rubbed with turmeric and salt and fried in mustard oil. Serve with rice and yellow dal.
Delectable aubergine salad served with a crisp toast with an onion paste spread.
North Indian vegetarian dish, mix of masalas, can be taken in lunch or dinner
Smoked brinjals and masalas cooked in a microwave.
Brinjals with the ideal balance of sweet-sour tang.
Brinjal chunks tossed leisurely in a host of spices, pepped up with the tang of tamarind. Garnish generously with coriander and lemon to add to the freshness.
Straight from the royal kitchens of Hyderabad comes an authentic brinjal curry. Small whole brinjals are doused in a nutty gravy made with peanuts, tamarind and sesame seeds.
Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
Diced brinjal and potatoes tossed with a host of spices.