Andhra Brinjal Chutney | Indian Roasted Eggplant Chutney | Vankaya Pachchadi

The cuisine of Andhra Pradesh in South India is well known in India, even more, I think, than my beloved Tamil cuisine. One of the features of Andhra cuisine is its wonderful chutneys – wide, varied and flavoursome recipes that tease the palate and make wonderful companions to other dishes.

Cooking at Home with Pedatha is one of the well known cookbooks focusing on food from Andhra. The authors capture the recipes of 85 year old Subhadra Krishna Rau Parigi, fondly known as Pedatha. I often delve into this book for inspiration, along with my treasured books on Tamil cuisine by Meenakshi Ammal.

Please enjoy this recipe for Brinjal Chutney.

Browse our other Indian Chutney recipes, all of our Andhra Pradesh recipes, and our Eggplant dishes.  Are you looking for Indian recipes? They are here. And our Indian Essential Series is here. Or simply relax and explore all of our Early Summer dishes.

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Easy Eggplant Kuzhambu | Eggplant in Coconut Gravy

Kuzhambu, a cousin to the Sambar, is easy to make as (unlike Sambar) it usually does not use the time-consuming toor dal. Toor dal can take a long time to cook unless you use a pressure cooker (I do not). Without a lentil to add bulk, Kuzhambu is often like a gravy, and excellent to eat with rice.

This is an easy eggplant Kuzhambu from the Monks who wrote the Monk’s cookbook – a collection of easily prepared South Indian and Sri Lankan vegetarian dishes, perfect for the home kitchen and not dependent on dozens of ingredients. Every recipe is delicious.

You might like to read about the difference between Sambar and Kuzhambu.

Similar recipes include Simple Poritha Kuzhambu, Green Chilli Kuzhambu, Race Kuzhambu and Drumstick Sambar.

Try our Sri Lankan Long Bean Curry too.

Browse our other Kuzhambu recipes, and our Eggplant recipes . All of our Indian recipes are here and our Indian Essentials here.  Try Sri Lankan dishes too. Or explore our Mid Spring recipes.

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Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

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Eggplant and Zucchini Baked with Chickpeas and Harissa Sauce

Oh the flavours of Morocco! And this lovely dish brings a memory of them to the table with the use of Harissa.

Harissa is a wonderful, fiery chilli and capsicum paste from Morocco and other parts of North Africa. Traditionally it is used as a condiment, and added to dishes according to taste. Used in small amounts, it enlivens stir-fries, stocks, sauces and vegetable casseroles, braises etc.

Harissa can be found in good supermarkets or Middle Eastern and North African providores. But it is also easy enough to make your own, with the advantage that you can adjust the heat level to your taste.

The dish itself is easy to make and tastes great with buttery couscous or even quinoa. We made it on a Summery day that was cooler – blessed relief from the intense heat, and a day where we were not afraid to turn the oven on. It takes 40 mins to cook, but can take longer depending on your cookware – we used terracotta and that always takes a bit longer.

Similar dishes include this Zucchini a la Grecque – a cold dish, perfect for heat waves, Steamed Eggplant and Zucchini with Chilli Paste, and a Baked Eggplant and Tomato Pasta Sauce.

For Eggplant dishes with Middle Eastern flavours try Saffron and Rosewater Scented Aubergine, Eggplants, Sultanas and Pinenuts with Yoghurt Dressing, and Fragrant Eggplant with a Garlic Yoghurt Sauce.

All of our Eggplant dishes are here, and our Zucchini recipes here. Browse our Moroccan recipes. Or spend some time exploring our easy Mid Summer recipes.

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Bistecche di Melanzane | Eggplant Steaks

Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.

Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy! This is so good, I do hope that you try it.

Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, Eggplant and Zucchini with a Chickpea and Harissa Sauce, and Eggplant, Sultanas and Pinenuts.

All of our Eggplant recipes can be browsed here, and have a look at other Bugialli recipes. Or explore our wonderful collection of Late Autumn dishes.

Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.

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Aubergines Fourrées | Baked Eggplant Stuffed with Cheese and Tomatoes

You will really enjoy this recipe. Softened eggplants are slit and fanned, and its slices interwoven with cheese, tomatoes and peppers. They are then baked on a bed of the sweetest caramelised onions, and the cheese melts. If, like me, you use mozzarella, it oozes everywhere! Cheesey Eggplants – who can resist?

If you use a cheese that holds its shape during baking it won’t form a bed of oozy cheese but rather stay in the eggplant, but we love this oozing aspect of the dish. It is perfect for Late Autumn.

It’s a French recipe, so I suggest some French wine and a green salad, for a light lunch eaten outside on a gorgeous Autumn day sitting under a gorgeously coloured tree raining leaves. Do enjoy!

Are you looking for similar recipes? Try Pasta Bake with Cabbage and Cheese, Baked Eggplant Steaks, and Creamy Baked Sweet Potato.

Would you like more Eggplant recipes? Try Cheese and Eggplant Torte, Roasted Eggplant with a Garlic Sauce, and Persian Style Eggplant.

Browse all of our Aubergine recipes and all of our French dishes. Our Baked recipes are here. Or enjoy our Late Autumn dishes.

Feel free to browse vegetarian recipes from our first blog which was in existence from 1995 – 2006, in our Retro Recipes series.

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Pomelo, Green Mango and Pea Eggplant (Turkey Berry) Salad with Herbs and Tamarind Dressing

A salad that comprises all of the tastes.

Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl  to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.

However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.

So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.

This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.

Are you looking for more Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, Pomelo and Carrot Salad, and Pomelo with Asian Flavours.

Or what about Green Mango? Try Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.

For Pea Eggplants, try Sundakkai Sambar, an Indian dish with fresh Pea Eggplants. We have other Pea Eggplant recipes planned, so check back here in the future. You might like Steamed Thai Eggplants with Sesame Soy Dressing.

Browse our Thai recipes and our Salad recipes . You might like our general Eggplant recipes, all of our Pomelo dishes. and all of our Green Mango recipes. Or simply explore our Mid Spring dishes.

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Brinjal Tamarind Kothsu | Eggplant Tamarind Kothsu | Roasted Eggplant in a Spicy Tamarind Sauce

This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (Tambrahm) curry that is made by roasting and mashing eggplant and popping it into a spicy tamarind gravy.

Some people get this dish confused with Chidambaram Brinjal Kothsu, but it is different. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind. This Brinjal Kothsu is made without any dal, and includes tamarind. There is only a little gravy which is thickened with some rice flour, so it just coats the eggplant. You can see that the two dishes are quite different.

It is a quick dish to make once the eggplant is roasted. The aroma of the roasting is a wonderful smell. I do it outside on the BBQ grill, and I am sure that all neighbours must suddenly become hungry, due to the aroma.

Are you after other Kothsu recipes? Try Chidambaram Brinjal Kothsu and Onion Kothsu with Tamarind.

Or would you like other Eggplant dishes? Try Eggplant Kuzhambu, Baingan ka Salan – Eggplant in a Creamy Gravy, Sampangi Pitlai, and Eggplant Makhani.

Or browse all of the Kothsu dishes, and all of the Eggplant dishes. Meenakshi Ammal’s recipes are available here, all of our Indian recipes are here and our Indian Essentials here. Or simply explore our Late Autumn dishes.

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Baingan Ka Salan | Eggplants in a Creamy Peanut Gravy

Salan is a very popular spicy peanut sauce from Hyderabad, often an accompaniment to biriyani (veg of course) and roti, paratha and parotta. It is a dish that looks complicated from the number of ingredients, but don’t let that deter you. It is actually simple to make once you have organised your spices. Here it is paired in the famous dish with eggplants, Baingan Ka Salan.

The sauce is amazing, the peanuts and coconut cook down into a lovely creamy sauce that compliments the eggplants so well. Who would have thought that eggplants and peanuts would go together so well. And I love the way that it layers flavours with roasted and raw spices, and whole and powdered spices. Delicious!

For this dish, use the smaller type of eggplant – the small, fat, slightly circular ones. I happen to be growing them, but you can also find them at Asian shops if your local Green Grocer does not stock them.

When frying an aubergine be gentle. Ask its permission first, then thank the Lord. ….. Armenian Saying

Are you looking for other Indian Eggplant Recipes? Try Brinjal Tamarind Kothsu, Sampangi Pitlai, Potato and Eggplant Curry with Punjabi Wadi, and Brinjal Fry.

Or general Eggplant recipes? Try Cheese and Eggplant Torte, Japanese Simmered Eggplant in a Beautiful Broth and Steamed Thai Eggplants.

You might like to browse all of our Eggplant recipes, and all of our Indian dishes. Or take some time to explore our Mid Autumn collection of recipes.

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Brinjal Chidambaram Kothsu | Eggplant Gothsu From Chidambaram

The best Gothsu, they say, is definitely Chidambaram Gothsu, and the Gothsu made in this temple town is certainly different to varieties from elsewhere. Chidambaram Kothsu (also spelt Kosthu), or Gothsu (also spelt Gosthu or Gotsu), is a South Indian curry that is made using roasted and mashed eggplant. The Gothsu was originally made by the Chidambaram Nataraja Temple’s Dikshithars (special priests). They make it with Samba Sadham (lentils and rice) as an offering to Lord Nataraja of Chidambaram. It certainly does taste divine.

They say that Gothsu is a very old Tamil recipe, about 2000 years old. Traditionally the eggplants would be roasted over coals, but sadly today they are deep fried or sautéed. This recipe is without onions, just as the Dikshithars would make it. However, Chidambaram Gosthu is also made for many marriages in Chidambaram and for those occasions sambar onions are included.

This recipe is from Meenakshi Ammal’s treasure of TamBram recipes. It is different to other varieties of Gothsu in that it uses smoky roasted and shredded eggplants along with toor dal. You will see recipes without any dal, but if Ammal was making it this way it is probably more traditional. Ammal also includes this recipe in the chapter on Poritha Kuzhambu because of the dal and the spice mix fried in ghee.

There are other versions of Brinjal Gothsu that claim to be Chidambaram Gothsu, but they are not. The Chidambaram Gothsu includes Toor Dal. Without the dal, it is just Gothsu.

Are you looking for similar recipes? Try Eggplant Kuzhambu, Onion Kothsu with Tamarind, Simple Poritha Kuzhambu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or are you looking for Eggplant Recipes? Try Babaganoush, Potato and Eggplant Curry with Punjabi Wadi, and Madras Curry with Eggplant, Sweet Potato and Spinach.

Want more? Check out our Meenakshi Ammal recipes and all of our Indian recipes. You might like to browse Indian Essentials. Have a look at all of our Eggplant dishes. Or take some time to explore our easy Early Autumn dishes.

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Sampangi Pitlai

We are working through the different types of Poritha Kuzhambu, where the spice paste is fried in ghee before being ground. There are Poritha Kuzhambus, Poritha Koottu and Pitlai, Gothsu and Masiyal. They can be with and without tamarind, stuffed full of vegetables or just one or two.

This is our second Pitlai, Sampangi, which traditionally has drumsticks as part of the vegetable mix, with 3 or 4 others. The spice mix used in this recipe differs from the first Pitlai recipe – it does not include coriander or channa dal (Bengal Gram), but does include peppercorns. The chillies are ground in the paste rather than left whole in the tadka. I have been explaining to some people recently how subtle differences from recipe to recipe results in a different dish, and the taste difference is remarkable IF we allow our tastebuds the time to register. This isn’t so common in our society, we eat so fast, but in India these differences are important. The other key difference in this recipe is the variety of vegetables, as many as 4 can be used in this dish, rather than 1 or 2.

Are you looking for similar recipes? You must definitely try this Pitlai, and Amaranth Greens Soup/Pitlai, as well as Onion Kothsu with Tamarind and Dal Tadka.

Are you looking for other Pitlai recipes? They are here. And browse other Poritha Kuzhambu and Poritha Koottu dishes.

Explore all of our Kuzhambu recipes here and all of our Sambar dishes. You might like to browse our Indian recipes and our Indian Essentials. Or simple take some time to check out our Early Autumn collection.

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Pitlai | Toor Dal with Vegetables

Pitlai is a South Indian recipe using some basic vegetables and cooked in a coconut-based gravy with specific spices that have been fried in ghee. It sits close to Poritha Kuzhambu and Poritha Kootu, but the spice mix varies from these.

South India adores its rice, and so the different cuisines of the South include a huge range of gravy-like dishes that are ladled over warm rice to be mixed and enjoyed. It makes sense, right? Rasam, Sambar, Kuzhambu, Kootu etc are the most common. Pitlai sits in that group too, and some will say it is a type of Sambar and others will say it is a type of Kuzhambu. Meenakshi Ammal sits her Pitlai recipes within her Poritha Kuzhambu and Poritha Kootu section – those with a fried spice mix/ paste. The dish varies slightly from any of the above – in consistency, spices used, and the vegetables that are added – bitter gourd and eggplant are definite favourites. Like the other Poritha dishes, it is the ground paste of spices, the coconut, and the predominance of lentils, that serve to thicken the dish. A tiny amount of rice flour can help if needed.

Pitlai includes coriander and Bengal Gram in its coconut-based spice paste, and this is the difference from the Poritha Kootu and Poritha Kuzhambu pastes. As I say about South Indian dishes – change out one spice and the dish has a different name, a different way of eating, a different time of day to eat it and different vegetables to include in it. 🙂

Pitlai is made all over South India and each region will have its own interpretation of the dish. This is a recipe from the Tamil Brahmin Cuisine.

Are you looking for similar recipes? Try Poritha Kootu with Sambar Powder, Simple Poritha Kuzhambu, Sampangi Pitlai, Poritha Kuzhambu with Chilli and Cumin,  and Poritha Kuzhambu with Amaranth Leaves.

Are you looking for other Kuzhambu? Try Green Chilli Kuzhambu, Masala Kuzhambu with Gram Flour Vadai, and Tomato Kuzhambu.

Why not have a look at all our Kuzhambu dishes, and all Kootu. All of the Sambar dishes are here. Browse the Meenakshi Ammal recipes. Or take some time to explore our easy Early Autumn dishes.

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Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Zhug – Coriander-Walnut Dip, Georgian Coriander, Apricot and Walnut Spread, White Bean, Sage and Roasted Garlic SpreadTomato and Chilli Jam, and Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

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Roasted Aubergine with a Garlic Sauce, Pine Nuts, Basil and Yoghurt

I have the Ottolenghi book Nopi, and have been determined to make something out of it if just to prove that a cookbook from a restaurant is not necessarily out of reach of someone who loves simple home cooking. While the recipes are a notch up from Ottolenghi’s other books, I enjoyed making this dish.

This really is a stunning dish. I mean, really very very good.

NOTE that this baked eggplant is so delicious, and could be used in a variety of ways. Bake the eggplant and top salads, use with pasta, remove the flesh and mix with yoghurt. Even in this recipe it won’t hold its shape once you begin to handle them, but don’t worry if they are a little mushier than expected. All the better to mop up with flatbreads.

If you would like other Eggplant recipes, try Cheese and Eggplant Torte, Marinated Eggplant, Eggplant Steaks, and Steamed Eggplant with Spring Onions and Sesame.

Ottolenghi recipes include Creamy Baked Sweet Potato, Creamy Caramelised Belgium Endive, and Sticky Balsamic Sweet Potatoes.

Or you might like to explore all Eggplant Recipes, and all of Ottolenghi recipes are here. Are you wanting Yoghurt recipes? Try here. Or simply browse all of our Late Summer recipes here.

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Japanese Simmered Sautéed Eggplant in Beautiful Broth

This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?

Eggplant always surprises.

This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.

Similar dishes include Steamed Thai Eggplants with Sesame Soy Dressing, Steamed Thai Eggplants with Chilli and Lime, and Japanese Eggplant with Miso and Sesame.

Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.

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