Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Fried eggplant is layered with fried onions and blanketed with a cheesy white sauce and baked. The pickle can be easily stored in the fridge for a long time, Greta Rodricks, mother of the late designer Wendell Rodricks, told Mini Ribeiro in this recipe first posted on May 4, 2016.
Fried eggplant is layered with fried onions and blanketed with a cheesy white sauce and baked. The pickle can be easily stored in the fridge for a long time, Greta Rodricks, mother of the late designer Wendell Rodricks, told Mini Ribeiro in this recipe first posted on May 4, 2016.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A microwave can be used to swiftly put together a vegetable rice for lunch or dinner or your office lunchbox.
World leaders often have simple tastes when it comes to food.
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We bring you one more recipes from her latest cookbook. Today it's Wok-fried mushrooms rolled in pancakes!
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A piquant curry to jazz up steamed rice. Have it with papad.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
Sharada Ajmera will whip up this smoky delight for anyone who'd like to tuck into it.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Go light before the festive mithai binge begins.
Swap your regular toast and eggs for something much more exciting.
Ever heard of mixing chocolate with eggplant? Check out this deliciously unique Italian recipe.
A simple recipe for Bengali-style began bharta.
This light, tasty preparation can be eaten with ghee rice or even by itself.
This is another wonderful dish that uses just tomatoes, cheese and eggplant and makes it into something utterly delicious.
Try this refreshingly light and wholesome take on the Andhra tamarind gravy.
The Turkish version of smoky Baba Ghanoush can be lavishly spread on pita or had in sandwiches with grilled vegetables and halloumi.
Like a kulcha or a baida roti, this Turkish street food is made from maida and may have a variety of stuffings.
Presenting the most-viewed recipes this year.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Yet another Sicilian masterpiece, this rice salad features capers, which give it a nice, sharp edge.
Soup up this north Indian household staple with a chatpata ingredient.
Traditional Italian fare made with eggplant, mozzarella and Parmesan cheese.
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