I have a really simple recipe today. Chunks of eggplants are cooked with in a spicy garlic sauce with the fresh zesty aroma of ginger and green chili peppers. I will not call this this a “traditional” recipe, even though there might be one with this name in some parts of India. I [...]
This is another traditional Bengali recipe. Eggplants are lightly sauteed and then cooked in the creamy poppy seed paste. It is amazingly simple and flavorful. This happens to be one of those dishes where no spices are required.
Here is a simple dish where eggplants are sauteed and cooked in a sweet and sour sauce with tamarind and raisins.
The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.