Sunday, March 22, 2009

Bharva baigan reloaded!

In a previous post, I showed you how to make bharva baigan with Indian eggplants. Today, we use Chinese eggplants and a slightly modified spice mix to make this dish.


1. 1/4 teaspoon heeng
2. 4 teaspoons dhania (coriander) powder
3. 1 teaspoon red chili powder
4. 1.5 teaspoon fennel powder
5. 1.5 teaspoon salt or to taste
6. 1 tablespoon olive oil
7. 2 teaspoon cumin powder
8. 1 teaspoon garam masala
9. 2 teaspoons amchoor powder (dried mango)
10. 1/2 teaspoon turmeric powder
12. Chinese eggplant

1. Cut the Chinese eggplants into 2 inches long cylinders and make slits on one side
2. Fill the slits with the masala
3. Heat oil in a pan
4. Cook eggplants on low heat, covered, until the eggplants soften. Turn gently occasionally so that it gets evenly cooked.

Serve with steamed rice and dahl or as a sabzi (vegetable) with paranthas!


Anonymous said...

That looks great, But also reminds me to chicken dish. Do you cook any chicken dish Food Fanatic.?

Saritha said...

Lovely curry.I like brinjal a lot

Meenal Mehta said...

yum-o ... a favorite of mine , again:)

hey you had mentioned that you might want to participate in my "cooking with friends" section:) Are you still interested?If you want to, do you mind emailing me a recipe and a picture.

Unknown said...

This one looks very very yummy..Love the color of it

A_and_N said...

Doesnt matter if you tweaked it a little still looks mouthwatering :)

Unknown said...

Looks delicious !

Priyanka Agrawal said...

Thanks, Anon, Varunavi,Meenal, madhu, A_and_N, and Usha! You people are great - your lovely comments keep me going. Please keep revisiting!

TNL said...

this is a classic....i love it!! I could eat this by itself! :)

the spice who loved me

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