A delicate and flavorsome curry made with the goodness of brinjals cooked in coconut oil, red chili paste and coconut milk.
The South Indian favourite sambar recipe with the addition of brinjals.
Chef Ismile from Andhra Pradesh teaches Aditya Bal a traditional vegetable curry. Gutti Vankaya Kura is a traditional brinjal curry.
A delight for your eyes as well as your taste buds. This dish meshes up the goodness of tofu, carrots, brinjal and other veggies with the tang of a blueberry-beetroot sauce.
Palita is a simple yet impressive side dish. Brinjal slices coated with a masaledar mix and shallow fried.
A wintery delight. Eggplant seasoned and char grilled, combined with tomato water and other seasonings to give you a tasty soup. Topped with a blob of whipped hung curd.
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.
A delicate and flavorsome curry made with the goodness of brinjals cooked in a tangy masala.
Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley.
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...