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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 ...
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 parsley, finely chopped
Baghāre baingan is a curry from the Hyderabadi cuisine made with eggplant (brinjal ... The Mughlai cuisine influenced cuisine in South Asia significantly between ...
Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.
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 ...
Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
Vangi Bath (Kannada: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish [1] that originated in Karnataka, Mysuru region, [2] though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice. [1] Mostly viewed as a dry dish, it is accompanied by Mosaru Bajji or Raita.
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