Bharli Vangi To Shorshe Begun. 10 Indian Eggplant Dishes
Image Credit: Bharli Vangi. Image via Wikimedia Commons

Eggplant, or aubergine as it's known in British English, is a versatile vegetable that has found its way into the hearts and kitchens of countless households around the world. In India, this glossy purple gem takes on various forms, each region weaving its own distinct tapestry of flavours and aromas into its local eggplant dishes. From the fiery spice of the South to the hearty comfort of the North, let's take a mouth-watering journey through the indulgent world of regional eggplant delights.

Bharli Vangi

Travelling west to Maharashtra, we encounter the exquisite "Bharli Vangi," a dish that celebrates the art of stuffing. The eggplants are carefully hollowed out and filled with a delightful mixture of ground peanuts, coconut, and aromatic spices. Slow-cooked in a luscious gravy, this dish is a medley of textures and tastes that showcase the culinary finesse of the region.

Ennai Kathirikai

Venturing south, we find ourselves enamoured by the enchanting "Ennai Kathirikai." This Tamil Nadu delicacy celebrates the union of eggplant and a rich tamarind-infused gravy. The eggplant, gently fried to perfection, absorbs the tangy essence of the gravy, resulting in a dish that tantalises taste buds and lingers in your memory. The gentle heat of spices combined with the soothing sourness of tamarind creates a culinary masterpiece that South Indians proudly claim as their own.

Vangi Bath

Venture to the picturesque landscapes of Karnataka, and you'll encounter the soulful "Vangi Bath." This rice-based dish features eggplant mingling with aromatic spices, peanuts, and fragrant basmati rice. The eggplant adds a subtle richness to the dish, while the spices create a symphony of fragrances that evoke the essence of Karnataka's cultural diversity.

Gutti Vankaya

Andhra Pradesh, known for its fiery cuisine, presents the bold "Gutti Vankaya." Small eggplants are lovingly stuffed with a mixture of ground spices, peanuts, and coconut, creating a riot of flavours with each bite. The dish embodies the essence of Andhra's love for intense spices, making it a must-try for those who crave a culinary adventure that sets taste buds ablaze.


Baghaar-e-Baingan, an Andhra Pradesh speciality, presents eggplants in a spellbinding avatar. Tender, sun-kissed eggplants are infused with a bold blend of spices and adorned with a tantalising 'baghaar' – a tempering of mustard seeds, curry leaves, and red chillies. The result is a dish that marries smoky elegance with fiery zest, offering a rich tapestry of flavours that speaks to the heart of Andhra's culinary brilliance.

Baigan Patiala 

In the heart of Punjab, "Baigan Patiala" reigns supreme. This regal dish features eggplants drenched in a rich tomato-based gravy, infused with the warmth of Punjabi spices. The symphony of flavours resonates with the region's zest for hearty and robust cuisine. As you savour each bite, you'll discover the distinctive blend of spices that characterises Punjabi cooking.

Kathirikai Rasavangi 

In the heart of Tamil Nadu, "Kathirikai Rasavangi" stands as a hidden gem waiting to be discovered. This dish seamlessly combines the velvety richness of eggplant with the earthy charm of lentils and a medley of spices. The coconut-based gravy adds a delicate sweetness that balances the tanginess of tamarind, creating a harmonious marriage of flavours that captures the essence of Tamil Nadu's culinary prowess.

Baigan ka Chokha 

From Bihar's heartland emerges "Baigan ka Chokha," a dish that echoes the rustic charm of the region. Roasted eggplant is skilfully blended with chopped onions, tomatoes, green chillies, and mustard oil. The result is a delectable mishmash of textures and flavours that transports you to the simplicity of Bihari cuisine, where every bite carries the essence of the earth.

Shorshe Begun 

Shorshe Begun, a delicacy from Bengal, showcases the art of harmonising bold flavours. Tender eggplant slices are embraced by a velvety mustard and poppy seed paste, creating a symphony of nutty and pungent tastes. This dish captivates with its unique blend of textures and spices, offering a lip-smacking experience that encapsulates the essence of Bengal's culinary finesse. 

Baingan Ki Lonje 

Baingan Ki Lonje is a distinctive dish hailing from Uttar Pradesh's rich culinary repertoire. Eggplants are intricately slit and filled with a harmonious blend of spices. Slow-cooked to perfection, they absorb the essence of the North’s flavours. With every bite, you embark on a journey through the state's culinary heritage, savouring the delicate textures and captivating tastes that make Baingan Ki Lonje a true Uttar Pradesh delicacy.

Each dish tells a story of its region's history and culinary preferences and a testament to its rich history and food legacy. Remember that the magic lies not only in the perfect blend of spices and techniques but also in the heartfelt passion of the cooks who have perfected these recipes over generations. So, whether you're relishing the spicy Baghaar-e-Baingan or delighting in the eye-watering Shorshe Begun, each dish offers a unique glimpse into the soul of India's rich culinary heritage.