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
Method: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
Curry leaves
MethodWash 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