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2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed ...
In Karnataka, it is called eṇṇegāyi (ಎಣ್ಣೆಗಾಯಿ) and is prepared by boiling and frying a whole eggplant, and is usually served with akki rotti, while the gōjju (ಗೊಜ್ಜು) is just roasting and mashing the seasoned eggplant. In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called ...
Topped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Sambar is a lentil-based vegetable stew or chowder made with tamarind, broth, freshly grounded spices, vegetables and lentils. Chutney varieties consumed by the people are coconut chutney , onion chutney , tomato chutney , coriander chutney , kara chutney , garlic chutney , malaatai chutney puli chutney .
Ratatouille. This beautiful summer dish layers slices of eggplant with zucchini, tomato, bell pepper, onion, and summer squash. It's a show-stopping side that would be perfect alongside a roasted ...
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