Eggplants, also known as brinjal, are a classic staple fruit that is used to prepare many yummy delights in Indian households. Dishes prepared with eggplants explain their capability to absorb flavours and provide a unique texture, which makes them a favourite in every South Indian kitchen.
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Eggplants bring a rich taste to every dish, whether they are made with tangy tamarind gravy or tempered with a fusion of spices; also, their versatility allows them to be a main ingredient for a wide range of dishes, which shows the culinary heritage of each state in India. In this article, we will explore the seven delicacies of south Indian dishes that you can prepare with eggplants.
7 South Indian Dishes To Prepare With Eggplants
Vankaya Pachadi
Vankaya pachadi is a traditional Andhra-style chutney that is made with eggplant. This dish is prepared by roasting the eggplants, tomatoes, and onions until they get charred over a stove one by one, then peeling the skin and mashing the flesh of veggies. To temper the dish, mustard seeds, cumin seeds, and asafoetida are added to a hot oil. Vankaya Pachadi goes well when served with hot chapatis.
Ennai Kathirikai
Ennai Kathirikai is one of the specialities of Tamil Nadu but is mostly popular across all states of South India, where the dish is prepared with small eggplants. To achieve this dish, these small eggplants are stuffed with a flavourful masala that has grated coconut, peanuts, sesame seeds, and other spices as its main ingredients and then cooked in a tangy tamarind-based gravy until it becomes tender. It is often paired well with steamed rice or jowar bhakri, ideally for lunch or dinner.
Kuzhambu
Kuzhambu is a popular staple stew in Tamil cuisine. It is based on a broth made with tamarind and a fusion of spices, which include fenugreek coriander seeds and toor dal. It comes in many variations, each offering its own unique satisfying and comforting taste. This tangy and spicy dish makes its flavours more popular when served with steamed rice.
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Vangi Bath
Vangi bath is a famous Karnataka dish that is made with rice and eggplant. During its making process, the rice is cooked separately, and the diced eggplants are sautéed with peanuts, a blend of spices, and tamarind, and then mixed with cooked rice. Vangi bath powder enhances the taste of the dish and makes it a more hearty meal.
Baghaar-e-baingan
Baghaar-e-baingan is a special curry from Hyderabadi cuisine. This dish is believed to have originated in Mughal kitchens, which later became more popular in the kitchens of Nizams in Hyderabad. This royal-appealed dish is made by frying eggplants until they become golden brown, then adding them to the gravy, which is made with onions, tomatoes, coconut, peanuts, and spices. Baghaar-e-baingan is also used as a side dish with Hyderabadi biryani.
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Chidambaram Kathirikai
Chidambaram Kathirikai, also known as Brinjal Gothsu, is a popular South Indian dish made with eggplants cooked in a tangy and spicy tamarind gravy. The brinjals are first roasted and then cooked with a blend of spices, tamarind pulp, and jaggery, giving it a unique sweet and sour taste. This flavourful dish is a perfect accompaniment to idli, dosa, or rice. It is served hot and garnished with fresh coriander leaves.
Bharli Vangi
Bharli Vangi is a Maharashtrian dish that is similar to ennai kathrikayi in many ways. Bharli vangi is made with stuffed baby eggplants. The stuffing consists of roast peanuts, sesame seeds, and desiccated coconut, which are ground together with some garlic, ginger, and onions. The dish is enhanced with rich and aromatic flavours when cooked with tangy and spicy gravy. Bharli Vangi is mostly served with bhakri, which is a type of flatbread made from jowar.
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