Spicy Eggplants - Indian Food From the Gujarat

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Introduction: Spicy Eggplants - Indian Food From the Gujarat

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. Food Blogger, recipe inventor, developer. I am not perfect but perfectly happy!

Thali...

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:

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
Oil 

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

Step 2:

Put the eggplants in a colander and sprinkle with some salt. Leave for 30 minutes than rinse and dry.

Cut a cross into the bottom of the tomatoes and leave for 30 seconds in a bowl with boiling water. Than peel and chop.
Blend the onion, garlic, ginger and 1/3 of the tomatoes and set aside.

Step 3:

Add oil to a deep pan and fry the eggplants in small batches. Leave in a colander with kitchen towel to remove excess oil.
In the same oil fry the paste. Careful: it will spit!
Add the rest of the tomatoes and cook for 6 minutes.
Add the eggplants and cover the pan, let cook for 10 minutes.

Decorate with chopped coriander (or parsley) and serve hot or cold.

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    23 Discussions

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

    0
    lverban
    lverban

    6 years 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!

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 6 years ago on Introduction

    Oh thank you for mentioning it, the onion got lost...

    I will correct it in the ingredients list!

    Thanks again.

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 6 years ago on Introduction

    Now it's corrected.


    blend:
    2,5 cm Ginger
    6 Garlic cloves
    1 big Onion
    and 1/3 of the tomatoes

    0
    NileBabe
    NileBabe

    7 years ago on Introduction

    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!

    0
    babybayrs
    babybayrs

    7 years ago on Introduction

    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.

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 7 years ago on Introduction

    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!

    0
    Cheese Queen
    Cheese Queen

    7 years ago on Introduction

    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" ?

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 7 years ago on Introduction

    2,5 cm of ginger is approx 1 heaped tablespoon

    thank you for trying it!

    0
    rav527
    rav527

    7 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!

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 7 years ago on Introduction

    Oh thank you for the real name to this dish!!!! I love Indian vegetable dishes!!!

    0
    artworker
    artworker

    7 years ago on Introduction

    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.

    0
    Pane-Bistecca
    Pane-Bistecca

    Reply 7 years ago on Introduction

    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!