Spicy Eggplants - Indian food from the Gujarat

FeaturedContest Winner
Picture of Spicy Eggplants - Indian food from the Gujarat

means a plate full of different dishes, a meal, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include roti, curries, pickles, daal and many more. Especially in the region of Gujarat those meals are very famous!

This eggplant dish is from the Gujarat and would be served on this thali....

Step 1:

Picture of
For 4 persons:
500 g Eggplants, cut into 5 cm pieces and than cut lengthwise into quarters
2 big Tomatoes
2,5 cm Ginger
6 Garlic cloves
1 big Onion

Curry mixture:
1 Tsp Fennel seeds
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Chili-powder
1 Tsp Salt
some chopped fresh Coriander leaves

Would a tablespoon full of ginger garlic paste work as an alternative to the ginger and garlic?

Pane-Bistecca (author)  OhYeahThatGuy8111 months ago

Yes it would!


lverban1 year ago
It says to blend onion, garlic and ginger, but there is no mention in the ingredients of how much onion to use? Can't wait to try!
Pane-Bistecca (author)  lverban1 year ago
Oh thank you for mentioning it, the onion got lost...

I will correct it in the ingredients list!

Thanks again.
Pane-Bistecca (author)  Pane-Bistecca1 year ago
Now it's corrected.

2,5 cm Ginger
6 Garlic cloves
1 big Onion
and 1/3 of the tomatoes
NileBabe2 years ago
I love your recipe! I must have cooked it at least 4 times in the last few weeks and even took it as a dish to a potluck lunch where everyone else raved about it as well. Thank you for sharing!
Pane-Bistecca (author)  NileBabe2 years ago
Oh that is wonderful!!! Many thanks!

greets Wilma
billbillt2 years ago
babybayrs2 years ago
Looks really yammy!
Do some people mind biting into whole fennel seeds?
In step 2, by "rinse and dry" do you mean squeezing the egg plant to remove excessive water?
Thanks for your answer in advance, I'd like to try your recipe soon.
Pane-Bistecca (author)  babybayrs2 years ago
Yes exactly, rinse out the salt and dry the eggplants.

the fennel seeds are so small, I think you don't really mind biting on them. In Indian cooking you often have whole seeds.

Thank you for trying it!
This looks delicious! I will plan on picking up some eggplant and tomatoes at the farmers market tomorrow and making this.
How much ginger do you mean by "2,5cm" ?
Pane-Bistecca (author)  Cheese Queen2 years ago
2,5 cm of ginger is approx 1 heaped tablespoon

thank you for trying it!
rav5272 years ago
This dish is known as bengan ka bharta or Ringan nu bhartu. in some parts of Gujarati it aka Odo. Good job at the dish!
Pane-Bistecca (author)  rav5272 years ago
Oh thank you for the real name to this dish!!!! I love Indian vegetable dishes!!!
Looks yummilicious! voted :)
Pane-Bistecca (author)  Muhaiminah Faiz2 years ago
Thank you so much!
artworker2 years ago
Awesome recipe!
The trick is not to go by timing. Just look and feel of it. The real Indian taste appears when the oil leave the sides (the gravy should look like it's floating in the oil and nothing sticks the pan).
Your recipe looks perfectly cooked.
Pane-Bistecca (author)  artworker2 years ago
Oh, that is really nice of you! You are from India? If yes, I take your comment as a big compliment!! Thank you so much!
:) Yes! Thanks for appreciating!
fwincek2 years ago
gawd, that look FAB!!! thank you!!!!
Pane-Bistecca (author)  fwincek2 years ago
and it is FAB and so easy to cook!