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 Top 10 Brinjal Recipes

  Last Updated : May 23,2018






5/5 stars      2 REVIEWS

Top 10 Brinjal Recipes

Eggplant, aubergine or brinjal belong to the nightshade species of fruits and vegetables. They are available in various shapes and sizes and can be green, purple, dark purple, black, light purple and even white. While the different varieties vary in taste and texture, it usually has a mild bitter taste. To reduce the bitterness (if required- it is actually not required most of the times), slice the brinjal, sprinkle salt evenly over it and mix well. Rinse well after 10 minutes and use as required. It is a good source of vitamins, phytonutrients, dietary fibre and minerals like manganese, copper and potassium. 

Slice large brinjals thinly, dip in a spiced gram flour batter and deep fry to make fritters. Sprinkle chaat masala on top and serve with tomato sauce and green chutney. Eggplant Bhajiya is indeed a perfect snack on a rainy day. You can drizzle some curd and tongue-tickling chutneys on the bhajiyas, sprinkle some crunchy onions and spice powders, and voila, your bhajiyas have turned into a super delicious Eggplant Chaat!

You all have eaten aloo cutlet or mixed vegetable cutlet, try this unique Brinjal Cutlets a balanced combination of brinjal with other veggies, mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. 

Brinjal pulp is blended with tahini, garlic and lemon juice to make a very famous Middle Eastern dip called Baba Ghanoush. Serve this dip with pita bread, crackers, breadsticks etc. This healthy dip is often seen on a mezze platter.

Brinjal, when roasted and blended into a pulp, is also used to make a delicious and well known Punjabi delicacy "Baingan ka bharta". The pulp is cooked with garlic, onions, tomatoes, lemon juice and spices. The smoky flavoured subzi tastes amazing when served with hot tandoori rotis.

Ringna Vatana is an authentic Gujarati subzi made by combining marinated brinjals and green peas. The spice powder mix and onion-coriander paste makes the dish double peppy!

Brinjals are cubed and used commonly in Southern parts of India as a vegetable to be used in sambhar, Kootu, Avial etc. Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Serve it hot with rice, rotis, idlis or dosas.

Bharwan Baingan is a Punjabi version of the authentic Maharashtrian dish Bhareli vaangi. Brinjals are stuffed with a sweet, tangy and spicy besan mixture and pressure cooked. 

Baingan Musasalam is a traditional Mughlai way of making brinjals and tomatoes with spices and fresh cream. It has an intense flavour and aroma, which will linger on your palate for a long time.

Stuffed Bulgur and Brinjal Bake is an exotic dish made by stuffing brinjal with Bulgur wheat cooked in delicious veggies, tangy tomato sauce, aromatic herbs and spices.



Top 10 Brinjal Recipes

Potatoes and brinjals are by themselves a great combo, but when flavoured with a special saunf based masala the duo gets all the more irresistible! The flavour of fennel can get very overwhelming when used in large quantities, but when used in the right proportions along with other flavouring ingredients like coriander seeds, ginger paste and chill powder, it imparts a really attractive flavour to the dish. Serve the Saunfwale Aloo Baingan hot and fresh, with a peppy garnish of finely-chopped coriander leaves, to boost its aroma and flavour much more.
Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .
A delightful combination of brinjals and tomatoes with spices and fresh cream, the Baingan Musallam has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time. While the traditional Mughlai way of making Baingan Musallam uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti .
4.  
 by Tarla Dalal
A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tava with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it!
5.  
 by Tarla Dalal
Brinjal has a unique flavour that is enhanced by the masala used in this dish. Grind the masala fresh every time, for that tantalizing aroma! Brinjal is rich in both calcium and folic acid, making this dish a nutritional treat too! The Brinjal cook fast, so cook it for just one whistle to avoid overcooking.
6.  
 by Tarla Dalal
Marinated brinjals combine with green peas to make an interesting subzi! Ringna Vatana makes use of both a spice powder mix and a onion-coriander paste, to make the dish double peppy! Remember to use large brinjals to make this subzi, and cut them into slightly big pieces so they will not become mushy.
7.  
 by Tarla Dalal
Nachos and Fries might have crossed geographical boundaries and intertwined smoothly with our cuisine. Still, on a rainy monsoon evening, what our palate really yearns for is a desi treat like the Eggplant Bhajiya! Perfectly sliced brinjals, coated in a spicy besan batter and deep-fried, these bhajiyas are popular with young and old. A sprinkling of chaat masala boosts the flavour of the bhajiya and makes you yearn for more. The brinjal slices must be of medium thickness, neither too thin nor thick. And you must slice them just before cooking, lest they turn black in colour. Fry the bhajiyas on a medium flame to get them crisp, else they will remain soft. Enjoy them hot and fresh, to relish the perfect crispness that you have just achieved! On a rainy day you cam also enjoy other bhajias like Moong Dal Pakoda , Dabeli Bhajiya , Kela Bhajia or Crispy Potato Bhajias .
Another dish with a combination of stuffed vegetables and khichdi, which are mixed together and pressure cooked till done. You can use vegetables of your choice or whatever is available at home. Not only is this dish colourful and palatable, the horde of ingredients makes it nutritious too. Masoor dal enhances the iron content of this dish whereas rice and potatoes contribute to its zinc content.
Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Tamarind together with a paste of coconut and red-chillies gives this dish a wonderfully tangy and spicy flavour. A dash of spice powders and a tempering of mustard seeds and asafetida add to the taste and aroma. Onions, sautéed with the tempering, give the Vaingya Ambot a rich taste and nice crunch too. This sour and spicy vegetable dish is made with minimal coconut and oil, to make it healthy. Serve it hot with rice , rotis , idlis or dosas .
Roasted and peeled brinjals along with red pumpkin, spices and lemon juice makes a creamy and tangy dip that is ideal to have with cucumber strips. This dip has a rich flavour and a really enticing mouth-feel that linger in your memory for a long time. Not only that, this zero-oil Smoked Brinjal and Pumpkin Dip with Cucumber Strips is also satiating and keeps you full for some time, making it a good low-cal snack for weight watchers.
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Reviews

Top 10 Brinjal Recipes
5
 on 28 Jan 18 03:18 PM


Simple and mouth watering recipes
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Tarla Dalal    Hi, Thank you for your kind words.. Do try more and more recipes and let us know how you enjoyed them..happy cooking !!
Reply
29 Jan 18 08:59 AM
Top 10 Brinjal Recipes
5
 on 28 Jan 18 08:42 AM