By Shreya Goswami
Whether they are small or big, green or purple, brinjals or eggplants are summer staples across Indian regions and cuisines. Here are a few regional Indian brinjal dishes you must try at least once.
Bharwa baingan is a popular North Indian dish made with small brinjal that are stuffed with a flavorful mixture of spices.
This roasted and mashed brinjal dish originates in Bihar, but is equally popular in Bengal as Begun Poda.
Originating in Maharashtra, this stuffed brinjal dish has flavours of peanuts, coconut, sesame seeds, onions and tomatoes.
Round cuts of brinjal are coated with turmeric and salt and fried to perfection in this Bengali delight.
Mughlai in origin and a celebrated staple from Hyderabadi cuisine, baghare baingan is a rich brinjal dish.
Also known as khatte baingan, this brinjal dish hails from Kashmiri cuisine and is often considered a part of Wazwan.
A stuffed brinjal dish from Andhra and Telangana, this one has a spicy stuffing and is usually a dry preparation.
This brinjal and rice one-pot dish from Karnataka makes for a great lunch during summer months.
Another staple from Karnataka, this is a dish of small brinjals cooked in a gravy dominated by coconut flavours.
Thin slices of brinjal are dipped in a besan batter and deep-fried to make this ultimate Bengali snack.