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Aubergines in Yogurt Curry

A curry in a hurry, yet simple and delicious. Ingredients: 2 medium size aubergines/eggplants/brinjals; thinly sliced, Salt and red chilli powder to taste, Oil for frying. For the sauce - 2 cups of yogurt, 1/2 tsp mustard seeds (rai), 1/4 tsp cumin seeds (jeera), 2-3 tsp sugar, 4-5 cloves, 1/2 tsp red chilli powder, Salt [...]

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Vangi Bhath (Brinjal/Aubergine/Eggplant Rice)

An Indian rice recipe from the part of Maharashtra. ‘Vangi’ means brinjal, eggplant or aubergine. The rice has a subtle flavor of coconut and coriander with some mild spices. Ingredients: 4 medium size vangi (brinjals), halved and then sliced, 1 cup uncooked rice, washed and soaked for 10-15 minutes, 1 onion; halved and sliced, 1 green chilli; finely [...]

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Brinjal Pickle

Ingredients: 1/2 kg brinjals, 2-3 cloves of garlic; crushed, 2″ piece ginger; crushed 1/2 tsp rai (mustard seeds), 1/2 tsp jeera (cumin seeds), 1 tsp methi (fenugreek) seeds, 2 tsp turmeric powder, 2 tsp red chilli powder, 1 1/2 cup sugar, 1 1/2 cup refined vegetable oil, 1/2 cup vinegar, 2 tbsp salt. Method: Soak [...]

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Vangyache Kaap (Brinjal fry)

Ingredients: 1 big and long brinjal or eggplant (vanga), Besan or gram flour, depending upon the size of the brinjal, Turmeric powder, red chilli powder, salt all according to taste, Oil for frying. Method: Cut the brinjal into medium thick slices and apply salt to them. Keep aside for 5-10 minutes so that they leave [...]

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