Comments on: Inspired by Serving Crazy with Curry: Baingan Patiala

By: Anne

Anne — Wed, 08 Jul 2009 17:27:39 +0000

I tried it. Absolutley delicious. I’m not an eggplant fan. You got me hooked!- Anne

By: Soma

Soma — Wed, 24 Jun 2009 23:12:42 +0000

Thanks to T&T I came across your blog. I started blogging last year, but never had to opportunity to come by here. What an awesome place you have here, delicious recipes, simply written & easy to follow!

I made this, esp. becoz i have been making eggplant with nigella .. which had started as a spur of the moment spice choice & my family came to love it. I was happily to surprised to see the use of kalonji in this. your method was easier than mine & we loved it. Thanks Meena!

By: Manasi

Manasi — Wed, 13 May 2009 01:12:50 +0000

Iam no a eggplant fan, but the hubby is, this one will be for him! thanx!

By: Fussion food lover

Fussion food lover — Sun, 12 Oct 2008 17:49:47 +0000

Considering I am not the kind that likes to go by recipes, just so I can tap into my creativity (hubby and dotty are the usual guinea pigs!) and so my cooking reflects the mood of the day/week/gathering, having found this website a few weeks ago, have been going ga ga over most recipes. In adition to my own concoctions of fusion cusines (Indian Italian - try Keema Lasgna, spicy spinach bread casserole, chicken corn sphaghetti, so on soforth).. this blog is adding color to our kitchen (& adding more shelfs to our already large pantry!).

By: Natashya

Natashya — Thu, 26 Jun 2008 16:32:01 +0000

I made this last night. I didn’t have green chillies so I used some red Thai chillies. (6 as they were little) I used 1 giant eggplant instead of 8 babies and did not have mango powder so I used lime powder. (I am not sure as to their differences or similarities - I took a guess)
I love eggplant and had just found some nigella at my new local Persian store. I loved this dish. I served in on the deck with basmati rice and just some cut up watermelon as a tongue cooler. It was very spicy but delish. Nice with a beer, looking out over the garden. My house smelled like incense for the rest of the night. Thanks for the great recipe.

I’m glad you enjoyed it Natashya, sounds like you had an amazing relaxed dinner! You just tempted me to go out and find some lime powder - never even knew there was such a thing! Thanks!

By: Reena

Reena — Wed, 18 Jun 2008 21:52:25 +0000

I need a clarification in the recipe. You wrote ‘fry’ the eggplants. Is it deep fry? Or should I use 1/2 the oil that the recipe calls for (i.e. 1 Tbsp), for frying the eggplants and then 1 tbsp for frying the onions, etc? I love eggplants, but just can’t get it like some of my friends make it. I suspect it maybe because I use less oil. Don’t know! Please let me know.

I just shallow fried the eggplant in the amount of oil I noted in the recipe. Since I used a non-stick pan and made sure it was well heated before I added in the eggplants, they browned up nicely without absorbing too much oil - in turn, leaving behind enough for me to suate the onions in. I usually find that if the pan is well heated, eggplants tend to not absorb too much of the oil. Hope this helps Reena!

By: Surabhi

Surabhi — Fri, 13 Jun 2008 21:26:32 +0000

This is the first time I’m ever writing to a blogger but just had to say .. I tried it and it was YUMMY !! and that when I never like eggplant (except ‘bharta’). One question - Which cooking oil do you use for cooking Indian food and do you use different one for other cuisine??

Surabhi, I usually use corn/canola/sunflower oil for my Indian and most of my Asian cooking. Olive oil is always a favourite when making Western food, and I also love using sesame oil for some of my Chinese recipes.

By: zobars

zobars — Tue, 10 Jun 2008 05:11:39 +0000

I was just wondering if you can make the same recipe with the long Chinese eggplants ?? I have them in my fridge right now and I am so tempted to use them with this recipe. All my family members love eggplant.

You can pretty much use any kind of eggplant for this recipe Zobars, just make sure to cut them in sizes that would be quick to cook.

By: A-kay

A-kay — Fri, 06 Jun 2008 18:23:20 +0000

Happy bday from a fellow Gemini! I am not a eggplant fan, but your dish looks lovely

By: Mallika

Mallika — Thu, 05 Jun 2008 20:26:24 +0000

Some people don’t like eggplant? I can live on this stuff!! My mother used to be the same about feeding people - I think I have inherited that trait…

I hear ya! I can eat eggplant in any shape, size or form!