Many Indians have a love-hate relationship with brinjals or eggplants, but the humble Baingan always makes its way onto our plates, especially during summers. It is particularly in summers that we get to see so many varieties of brinjal, ranging from small to large, coloured purple, striped or simply green. The dishes we Indians cook up using these brinjals are many and are often tinted with the flavours of the region they come from.
So, whether you like brinjal or not, it is a staple that you must have during summers. Even if the taste of this vegetable doesn’t appeal to you, the nutritional value must. Brinjal has a high water content, which helps to keep the body hydrated in hot weather. It is a good source of various vitamins and minerals, including vitamin C, vitamin K, vitamin B6, potassium, and fiber. Brinjal contains antioxidants like anthocyanins, which help to protect the body against oxidative stress caused by free radicals.
What’s more, brinjal is low in calories and high in fiber, making it a suitable vegetable for weight management. Summer is the time when our digestion slows down, and brinjal helps overcome that. Of course, many people tend to have allergic reactions to brinjal seeds and must consult a doctor if they do. But for the majority of people in India, brinjal is a summer staple that provides both variety of taste and nutrition.
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If you are looking to explore brinjal recipes, then here’s a list that will definitely come in handy. Here is a list of 10 brinjal recipes from across the regions of India.
Bharwa Baingan
Bharwa baingan is a popular North Indian dish made with small brinjal that are stuffed with a flavorful mixture of spices, herbs, and sometimes other ingredients. It is a delicious and satisfying dish that is commonly enjoyed as a side dish or as a main course with roti (Indian bread) or rice. Both the states of Rajasthan and Punjab make a slightly different version of this brinjal dish.
Baingan Chokha
Everybody today knows that baingan chokha is a traditional dish from Bihar which goes with Littis. The brinjal in this dish are usually large and are roasted and mashed with garlic, onions, chillies and salt. A simple dish by itself, versions of baingan chokha are also made in other Eastern states. For example, in Bengal, this very dish is known as Begun Poda.
Bharli Vangi
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.
Begun Bhaja
Ask any Bengali and they will tell you that they simply cannot have khichdi without this dish. Begun bhaja is a simple dish of round brinjal cuts marinated in turmeric and salt, which are then fried until golden brown in mustard oil. Traditionally, other spices are not added to this simple dish and this lets the flavours of brinjals sing like never before.
Baghare Baingan
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.
Tchok Wangan
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 Vankaya
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 chili 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.
Vangi Bath
This brinjal and rice dish is very popular with the vegetarian community of Karnataka. Usually made with green, small brinjals, vangi bath gets its unique flavours from a powdered blend of chana dal, urad dal, coconut and spices like cinnamon and red chilli. A one-pot meal tailored for summer lunches, this one is a must have.
Badanekayi Ennegayi
Another staple from Karnataka, this is a dish of small brinjals cooked in a gravy dominated by coconut flavours. Small and purple brinjals are used in this badanekayi ennegayi dish. The gravy base is tempered with curry leaves and a spicy blend of coconut, red chillies, spices and water adds amazing flavour to it. The dish is usually savoured with jowar roti or chapatis.
Beguni
Another one from Bengal, beguni is the dish that makes evenings in the region more interesting. Beguni is a deep-fried snack that is usually eaten with evening tea or served as a started during lavish feasts. Thin slices of brinjal are dipped in a thick gram flour batter and then fried until golden brown. The dish is enjoyed with roasted puffed rice as much as dishes like khichdi and dal chawal.