When it comes to India and its cuisines, the dishes vary from region to region, from the way it's cooked to how it is consumed. The brinjal is also a part of various regional cuisines that let you taste the beauty of the culinary diversity the country holds when it comes to food. Each recipe opens up a palette of tastes that range from bold and spicy to comforting and indulgent. Whether you're a culinary enthusiast seeking new inspirations or a casual home cook eager to add flair to your meals, these recipes promise not only delectable results but also a newfound appreciation for the beauty and versatility of brinjals.
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Begun Bhaja, West Bengal
Ask any Bengali, and they will tell you that they simply cannot have khichdi without this dish. The Bengali-style Begun bhaja is a fuss-free, delicious, showstopper delicacy that is eaten as a starter or as a snack. In Bengali, the word begun stands for eggplant or aubergine, and in Hindi its baingan, and the word bhaja means fries. It is a traditional Bengali dish that has won the hearts of millions of people for centuries and is still cooked in Bengali homes today.
Also Read: Eggplant: A Mainstay In Turkish Foods
Baghare Baingan, Hyderabad
Mughlai in origin and a celebrated staple from Hyderabadi cuisine, baghare baingan is a rich brinjal dish indeed. The dish calls from small brinjals that are chopped and cooked in a smooth gravy made of onions, tomatoes, peanuts, sesame seeds and other spices. Baghare baingan is usually eaten with Hyderabadi biryani and other staples from the region.
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Bharli Vangi, Maharashtra
If you haven’t tasted this Bharli vangi dish from Maharashtra, then you absolutely should and soon. This is a stuffed brinjal dish like bharwa baingan, only the stuffing is made of typical Maharashtrian flavours instead. Small brinjals are stuffed with a mix of peanuts, coconut, sesame seeds, onions and tomatoes to make this one.
Tchok Wangan, Kashmir
Also known as khatte baingan, this brinjal dish hails from Kashmiri cuisine and is often considered a part of Wazwan. Cooked in mustard oil, the brinjal for this dish are cut lengthwise. The dish gets its signature tanginess through the addition of tamarind water. The addition of fennel powder and clove make this one even more special.
Gutti Vankyaa, Telangana & Andhra Pradesh
Gutti vankaya is a popular dish from Andhra Pradesh and Telangana cuisines. A variation of bharwa baingan, this one is made by stuffing small brinjals (vankaya) with a flavorful mixture of coriander seeds, cumin seeds, red chilli powder, turmeric, and sometimes peanuts or sesame seeds. However, quite unlike baghare baingan, gutti vankaya is usually a dry preparation savoured with chapatis and parathas.
Ennegayi, Karnataka
Ennegayi, also known as badanekai yennegai, is a stuffed brinjal dish popular in North Karnataka. To make ennegayi, select small, tender eggplants with purple and white patches. The magic lies in the roasted and ground spices: peanuts, sesame seeds, chillies, coriander, and cumin. This fragrant mixture is then simmered with tamarind and water to create a tangy sauce. The small and tender eggplants are prepped with slits or slices and then filled with the masala paste. The dish simmers until the eggplants are soft, absorbing the delicious flavours
Baingan Bharta, Punjab & Uttar Pradesh
This dish showcases the rich and smoky flavour of roasted eggplant. To prepare this dish, the eggplant is typically roasted over an open flame until the skin is charred, imparting a distinct smokiness to the flesh. The charred eggplant is then mashed and cooked with a mixture of onions, tomatoes, green chillies, and aromatic spices such as cumin, coriander, and garam masala. It is a hearty and flavourful dish that can often be served with roti or naan.