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.
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.
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...