Ingredients
1 cup fresh desiccated coconut
1 tablespoon cleaned and
soaked mustard seeds
4-5 small eggplant or brinjal
1/2 teaspoon turmeric powder
2-3 green chilies
1/2 cup vegetable oil
salt to taste

Method
Cut the eggplant in 1 inch cubes and soak them in salt water for 1/2 and hour.
Grind the coconut, mustard, and green chilies together into a fine paste.
When the paste is ready, take the eggplant out of the salt water.
In a deep aluminum bowl, mix the eggplant, the coconut mustard paste, the oil, salt, turmeric powder, and 1 cup of water.
Cover and steam in a pressure cooker for 1/2 an hour or until the eggplant is cooked properly.
You can also bake it in the oven at 350 degree for 45 minutes.
This recipe shouldn’t be very dry, it should saucy.
You can serve this dish on a banana leaf and garnish it with slit green chilies, coriander leaves, and sprinkle some mustard oil before serving.
Serve this with rice.

Ingredients
1 no large eggplant or brinjal or aubergine if you like
2 table spoons extra virgin olive oil
2 table spoons tahini
(sesame seeds paste in olive oil,
available at health food stores or make it yourselves.)
2 tea spoons fresh garlic paste
2 table spoon fresh lemon squeeze
salt/pepper for seasoning.

Method
Brush eggplant lightly with oil & roast on flames of gas burner to incorporate barbeque flavour.
If gas stove not available roast in electric or tandoori clay oven.
Peel the skin off & roughly chop cooked eggplant.
Add all the other Ingredients including oil & quickly whip in blender.
Season well with salt/pepper & chill in refrigerator.
Garnish with a pinch of red paprika or red chilli powder & mint sprig.

Modification:
For those who like the Indian Baingan Bharta could add a small chopped, green chillies, fresh coriander (cilantro) & spinach onions to achieve a similar taste.

Ingredients
brinjal (small eggplant) – 4
onion – 2
tomato – 2
green chillies – 2
grated coconut – 1/4 cup
tamarind small lime size
small onion – 3
oil – 1 tbsp
turmeric powder – small
mustard seeds, vendhayam, salt
curry leaves
dried red chillies – 3

Method
Cut Onion, brinjal, tomatoes and green chillies to long pieces.
Grind small onion, coconut, dried red chillies, turmeric powder in mixie.
Soak tamarind in small water and take a concentrated juice.
Heat oil and add mustard seeds, vendhayam and curry leaves.
Wait till seeds pops.
Add onion, tomato, brinjal and green chillies and fry for a minute.
Add tamarind juice and salt.
After the vegetables get cooked, add the ground mix and keep stirring.
After two minutes the brinjal avial is ready for serving, tastes excellent as a side dish with Rasam or Curd Rice.

Ingredients
huge eggplant – 1
rice flour 4 to 5 teaspoonful
red chilli powder 2 teaspoonful
(or as per taste)
salt as per taste.
oil for shallow fry.

Method
Mix rice flour, red chilli powder and salt in a bowl and keep it aside.
Cut eggplant into thin round slices. Soak them in water.
Take the slices one by one out of water and dip them in the bowl containing the above said mixture. (Smear the mixture on both sides of the slices)
Place them on the pre heated tava.
Shallow fry on both sides by using small bit of oil.
Take out when they turn light brown on both sides.
You can eat it as a snack with Ketchup or eat with Chapathis.
Note: You can place as many slices as possible at a time depending on the size of the tava.

Ingredients
1 large brinjal or eggplant
1/2 chopped onion
1/2 spoon of sambar powder
1/4 spoon mustard
1/2 spoon urad dal
1/4 spoon toor dal
4 dry chillies
small bit of hing
required amount of salt
1/2 cup of tamarind extract
1 tbsp of oil
4-5 curry leaves
cut kathrikai into pieces and
fry in 1 tsp of oil.
then pour tamarind water and
boil with 1/2 tsp salt,
manjal podi (turmeric powder) – 1 pinch.
boil tuvar dal-1/4 cup.

For Frying:
kadalai paruppu (channa dhal) – 1 tsp
dhania – 2 tsp
red chilli – 4
coconut – 1 tbsp

Method
Fry these in 1/2 tsp of oil then beat in the mixie for making powder.
Then pour this powder and dal into boiled kathrikai and pour enough water to get thickness.
That’s it Rasavangi is ready! After about 3 minutes add tamarind water in which the yam was cooked.
Adjust the salt according to your taste.
Add chilli and turmeric powder now, cover and let it cook till all the water has been evaporated.
Sprinkle the garam masala powder and stir lightly.
Serve hot with Phulkas or with Plain Rice.

Ingredients
1/2 kg elephant yam skinned and diced
1 large onion
1 inch ginger
3-4 pods of garlic
green chillies according to taste
turmeric powder
1 teaspoon each of dhania &
jeera powder
1/2 teaspoon each of red chilli &
small garam masala powder to sprinkle
1 table spoon tamarind paste
salt to taste

Method
Wash the yam and cook it with enough water adding tamarind paste and salt.
Do not throw the tamarind water. Be careful not to over cook it.
It should be just about 3/4ths cooked. Drain and set aside.
Grind together ginger and garlic. Make a paste of green chillies and half onion separately.
In a heavy bottomed pan fry 1/2 of the sliced onion in small oil till golden brown.
Add ginger -garlic paste and fry till oil leaves the sides.
Now add onion paste and cook for some more time stirring constantly.
Place dhania and jeera powder and stir fry.
When done add the yam into the mixture and stir fry making sure not to break the pieces.
After about 3 minutes add tamarind water in which the yam was cooked.
Adjust the salt according to your taste.
Add chilli and turmeric powder now, cover and let it cook till all the water has been evaporated.
Sprinkle the garam masala powder and stir lightly.
Serve hot with Phulkas or with Plain Rice.

Ingredients
1 huge brinjal
(6 small bringals will also do)
3 green chillies cut into small pieces
salt to taste
mustard seeds 1 tsp
oil 1 tsp
urad dhal 1 tsp
channa dhal 1 tsp
coriander leaves
curry leaves
yogurt or thick curd 4 cups

Method
Apply oil on the brinjal and allow it to bake in 350 Degrees in the Oven for about 20 minutes.
Keep it for some more time if the brinjal is not soft enough to peel the skin.
Meantime place oil in the pan, place the mustard seeds.
After the seed splutter add urad dhal, channa dhal, green chillies and curry leaves.
Fry the above till the dhal turn brown colour. Remove from stove and place it in a vessel.
Add the Yogurt and salt to the above.
Peel the skin of brinjal after taking off from the oven.
Add the pealed brinjal to the mixture and smash it till the brinjal gets mixed up well with the yogurt.
Add the coriander leaves to it. Serve it with Rice.

Note:
You can fry the brinjal/brinjals in oil in the pan till it becomes soft so that you can peel the skin off instead of baking it in Oven.

Ingredients
1 lb small round brinjal
2 table spoons desiccated coconut
1 large spoon channa dal
1 large spoon dhania or coriander seed
few methi seeds
1 teaspoon sesame seeds
a few curry leaves
half teaspoon turmeric powder
3 dry red chillies
3 flakes of garlic
1 tablespoon tamarind paste
dissolved in water
a small mustard seeds for
seasoning
salt to taste

Method
Remove only the stalks of the brinjal and make slits on all 4 sides keeping the bottom intact. Immediately immerse into cold water. Dry roast channa dal,
chillies, coriander , sesame seeds, methi till you get the aroma.
Turn off the fire and add coconut, garlic, salt. Powder the roasted spices coarsely .Pat the brinjal dry with a kitchen towel and fill in the powder In a wok heat oil and add mustard seeds.
When it splutters gradually lower the brinjal. If there is any masala powder left just sprinkle it on top of the vegetable. Add curry leaves and cover it with a lid.
Cook this on low flame for 5 minutes.
Uncover and gently toss the brinjals with a ladle. Make sure that you do not break the brinjal. Add the tamarind water and turmeric and let this cook for another 5 min or till veggies are tender.
Let the water evaporate and once the oil floats on top it is done.
Serve it hot with rice.

Ingredients
1/2 kg baingan (brinjal)
1/4 kg potato
2 tbs coriander seeds (dhania)
2 tbs channa dal
red chilli
pinch of amchoor
pinch of haldi
salt to taste

Method
Dry Roast the coriander, channa dal and chilli till the channa is a small brown.
Grind in a mixer and keep aside.
Cut the baingan and peeled potato into small cubes and keep aside
separately.
Place small oil in a frying pan and place the potato in it.
Add small water. Just enough to cook.
Once the potato is half cooked add the baingan, salt and haldi to it.
Add water if necessary.
After the potato is cooked well and the water is reduced add the ground dry masala along with amchoor and mix well.

Ingredients
8-10 small round eggplants
approximately 3 inch size
3-4 medium size potatoes
1 branch of curry patta
6 t. oil
1 c. water
3 t. besan (gram) flour
3 t. dhania powder
less than 1/4 t. haldi
heaping t. red chili powder
1/2 c. fresh coriander leaves
stems removed
2 t. salt
i heaping t. sugar
1 t. til (sesame seeds)
1/4 t. oil

Method
Slice the ends of the tiny round eggplants, score in half, and open coarsely.
Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces.
Add 1 cup of water so the potato does not turn brown. Cook on medium heat,
covered. Take 3 t. besan flour, 3 t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup fresh coriander leaves, 2 t. salt, 1 heaping t.sugar,
1 t. sesame seeds, and 2 t. oil and combine these into a masala.
Add 1 spring of curry patta. Mix the masala to include the 2 t. oil. Stuff the masala into the eggplants. Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir and mix the eggplant and potatoes.
After about 10-15 minutes check to see if potatoes are done. They will be soft. Add the rest of the masala and mix carefully after another 10 minutes.

Note: Another name for the small round eggplants is brinjals. The large
eggplant is bhartha baingan.