Thank you fellow bloggers for participating so enthusiatically in the JFI Eggplant event. An amazing
66 68 entries were recieved by yours truly ... some entries were from bloggers who disliked Eggplant, but participated nevertheless.
Before I do the roundup, I want to thank Indira. This event is her brainchild. I also want to thank fellow bloggers who have hosted JFI before. A special shoutout to the two non-bloggers who participated. I will be posting your entries at the end of this post. Once again, thank you all for participating and making this such a fun event.
Yennegai, from Jugalbandi
Vanakaya Pachadi, from My Veggie World
Stuffed Eggplant Sambhar, from Veggie Platter
Brinjal Masala from My Cookbook
Vangi Bhaat, from The Singing Chef
Kathirikai - Murungaikai Poriyal, from Passionate Trials
Vanakaya Sengapindi, from Talimpu
Vanakaya Pulusu Pachadi, from Susarla's Kitchen
Eggplant with Garlic Paste, from Madhoos Food
Vanakaya Pulla Kura, from Cooks Hideout
Eggplant Dosa, from Nutan Dodbele
Sweet 'n' Sour Badane Palya, from Spice Corner
Thai Eggplants in red curry, from Foodie's Hope
Vangi Bhaat, from Aroma
Baingan Bharta, from Andhra Spicy
Baingan Bharta with Methi Bhature, from The Spice Who Loved Me
Rasavangi Koottu, from Menu Today
Vangyache Kaap, from The Cooker
Vangi ani Val, from Out of the Garden
Eggplant Roll, from The Spice Cafe
Stuffed Baby Eggplant, from Delectable Victuals
Vangyacha Bharit Bhakri, from Aarti's Corner
Vaangi Bhaat, from Aarti's Corner
Baingan Achaari, from Indian Spice Trail
Brinjal Rice, from VCuisine
Sweet 'n' Spicy Brinjals, from Spicy Chilly
Baingan Bharta, from My Workshop
Eggplant with Endamame, from One Hot Stove
Beguni, from Ahaar
Vangya Chi Rassa Bhaji, from A Cook at Heart
Kathrikkai Rasavangi, from Tasty Palettes
Badnekayi Bhajji, from Taste of Mysore
Brinjals and Beans in Onion-Tomato Sauce, from Indosungod
Eggplant stuffed Eggplant Poppers, from Snackorama
Easy Eggplant Rice, from Snackorama
Bharli Vangi, from Bhaatukli
Kaththarikkai Paththiyak Kari, from Virundhu
Eggplant Pizza, from Ruchii
Eggplant Parmesan, from Hot and Sweet Bowl
Katharikkai Kichedi Kuzhambu, from Meena's Corner
Gotsu Pizza, from Jugalbandi
Dal Vanga, from My Foodcourt
Eggplant with Spaghetti, from Crazy Curry
Eggplant ragout, from Trinigourmet
Vangi Masala, from Live 2 Cook
Eggplant Crunch Rolls, from Cooking Adventures
Sindhi style Baingan Subzi, from Aahar
Eggplant Vindaloo, from Cook with Love
Guthi Vanakaya, from Batasari
Kashmiri Dahi Baingan, from Batasari
Masale Bhaat, from My Chow Chow Bhath
Kathrikkai Thair Pachhadi, from Aruna & Friends
Ennai Kathirikkai Karamadhu, Guthi Vankaya, Vankaya Masala, from Sappadu Thayaar
Baingan Paneer ki Subzi, from Fusion Food
Dahiwala Baingan Bharta, from Fusion Food
Eggplant Crisps, from Neivedyam
Eggplant Koottu, from My Experiments with Food
Vanakaya with Jeelakarra Karam, from Mahanandi
Spaghetti eggplant, from Curry Bytes
Khosu, from Curry Bytes
Akki Rotti with Badanekai Ennegai, from Karnataka Recipes
Eggplant Sambar, from Vanamala Hebbar
Cooked Amaranth (grain) with Brinjal-Tomato Sauce, from Vindu
Baingan ki Boorani, from A Mad Tea Party
Baingan Bharta, from Ghar ka Khana
Baingan Aloo Badi, from Ghar ka Khana
Vangi Bhaat, from Ammupatti's Thoughts
Brinjal Masala Curry, from Ammupatti's Thoughts
The JFI for August is being hosted by the creative Nandita over at Saffron Trail. Head to her blog to see the theme for August. Happy participating :).
I am also posting the recipe for Brinjal Dosa and Eggplant Sambar that was contributed by Nutan and Vanamala.
Brinjal Dosa by Nutan Dodbele
Brinjal long variety -2 (sliced)
1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste
1.Soak rice overnight
2.Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3.Keep the sliced brinjal in a vessel filled with water
4.Heat the dosa tava.
5.Spread a tsp of oil on the tava and arrange the sliced brinjal.
6.Pour the dosa batter on the tava and spread evenly
7.Put another tsp of oil to cook, cover the tava
8.Flip the dosa and cook on the other side.
9.Serve dosa with or without chutney.
Eggplant Sambar by Vanamala Hebber
Brinjal / Baingan / Aubergine - 1/2 kg
Chana - 5 tsp
Toor dal - 1 cup
Sambar powder - 2 tsp
Rasam powder - 1 tsp
Tamarind Paste - 1 tsp
Jaggery - 1/2 tsp
Coconut - 1/4 cup
Salt to taste
Oil for seasoning - 2 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - 1/4 tsp
Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric poweder a pinch into the dal.
Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
Next add the boiled dal, chana, potato into the cooked brinjal.
Grind sambar powder and coconut using a litter water (should be thick paste).
Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
Ready to serve with rice