This is a classic Andhra dish consisting of roasted brinjals in a sweet and sour stew. Jaggery gives it sweetness and tamarind makes it sour. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee.
Great Brinjal Curry.
Tangy brinjal in imli sauce, great with hot rice. You can also add garlic and onions if you like.
This is the type of Sambar made in most places of malabar. This is different from other methods of sambar preparation due to the added flavour of roasted coconut in it.
Lebanon has given us this incredible, tangy, roasted brinjal dip! Delicious with veggies, pita bread and houmous as part of a meze platter, or - of course - on it's own!
This is a traditional Punjabi bhurtha made with brinjal and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
Cheese and brinjal mixed together and shallow fried into delicious patties. Here's a fun use for brinjal and a welcome break from baingan ka bhartha!
Middle Eastern flavours infuse this delish dish that looks great and takes only 45 mins to make.
You'll just love this colourful salad, bursting with brinjal, zucchini, capsicum, rongi and chicken. Who knew this healthy dinner was so easy to make!
A real low calorie dish- serve with spoonfuls of dahi, tomato and toasted jeera.