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.
Pan seared brinjal, served with tomato chutney and raw brinjal melange.
A delicate and flavorsome curry made with the goodness of brinjals cooked in a tangy masala.
Chef Ismile from Andhra Pradesh teaches Aditya Bal a traditional vegetable curry. Gutti Vankaya Kura is a traditional brinjal curry.
The South Indian favourite sambar recipe with the addition of brinjals.
Cutlets made with prawns and indian spices, coated with a brinjal mix and shallow fried.
Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.
Potatoes, raw papaya and brinjals cooked in milk, chillies and masalas. Santula is a very popular vegetable dish of Orrisa.
Chunks of aubergine, courgettes and bell peppers skewered and grilled
Sliced aubergine rubbed with turmeric and salt and fried in mustard oil. Serve with rice and yellow dal.
From piping hot luchis and khichdi with a Bengali twist to lip-smacking fish dishes, foodies are spoilt for choice during the five-day Durga Puja, which seems incomplete without community feasts. And, yes, there is no staying away from non-vegetarian fare even though it is a religious occasion.The D...