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!
Simple and tasty bhartha from Punjab that will rouse your taste buds. Delicious with paronthas or a phooli hui chapati and raita or as an accompaniment to a meat curry. Don't forget to put some ghee on top!
Savoury brinjal with a hint of spice. Serve as a starter or side dish, or put on top of bread with lots of melted cheese. For a low fat dish, I recommend grilling these rounds rather than frying, but they are delicious either way!
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.