A chunky chutney recipe made with eggplants, mustard oil, vinegar, cinnamon, chillies and a hint of sugar.
Golden fried aubergines bathed in a spicy gravy. This one is an authentic Kashmiri delicacy, famous for its zingy flavours.
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.
A sweet and sour brinjal curry. Fried brinjal bathed in a host of hot spices and pepped up with the tang of tamarind.
Diced brinjal and potatoes tossed with a host of spices.
Bagara Baingan is a popular Hyderabadi dish. Fried eggplants in a masala curry with coconut, sesame seeds and tamarind.
Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed.
Here's for you a brinjal recipe straight from Kashmir. Brinjals cooked in mustard oil with kashmiri red chillies and varied spices.
It couldn't get easier than this. Dip the eggplants in a besan mixture, deep fry and serve!
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.
Delectable aubergine salad served with a crisp toast with an onion paste spread.
Smoked eggplant, mashed and cooked with masalas, onion, tomato and yoghurt.
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.
Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
North Indian vegetarian dish, mix of masalas, can be taken in lunch or dinner
Sliced aubergine rubbed with turmeric and salt and fried in mustard oil. Serve with rice and yellow dal.
Grilled eggplant sprinkled with dressing, served with basil oil, tomato vinaigrette and balsamic reduction.
Brinjals slit and stuffed with an array of ingredients and cooked till tender.
Aubergines or Baingan stuffed full of tangy zest, try it today!
Bitter gourd and brinjals sauteed with Indian spices and served hot.