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.
Here's for you the traditional Gujarati recipe of Uundhyu. It is a type of vegetable curry made with winter veggies like brinjals, surti papdi, bananas, methi etc. A healthy and nutritious dish that goes best with rice.
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.
Rolled up slices of perfectly grilled aubergine stuffed with a divine mix of tomatoes, cheddar cheese and basil. A light dressing of balsamic vinegar, lime juice, tomato paste and oil. Topped with pine nuts and fresh basil leaves.
Cutlets made with prawns and indian spices, coated with a brinjal mix and shallow fried.
Potatoes, raw papaya and brinjals cooked in milk, chillies and masalas. Santula is a very popular vegetable dish of Orrisa.
Sambar is one of the most loved dishes in the south Indian cuisine. Lady finger and brinjal cooked in a sambar paste and buttermilk base. A tempting tadka poured over the sambar and served piping hot!
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!
Pieces of aubergine deep fried and tossed with onions, kalongi, fennel seeds and tomatoes.
Smoked eggplant, mashed and cooked with masalas, onion, tomato and yoghurt.
Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
Baby eggplant stuffed with boiled nuts and spices, tossed in tamarind pulp, masala and lemon juice.
Pan seared brinjal, served with tomato chutney and raw brinjal melange.
A gourmet dish by a master chef combines the unique flavors of aubergine and sweet potatoes.