Comments on: Besan Baingan (Baingan Kalwa)

by: Latha

Fri, 22 Feb 2008 10:11:56 +0000

Dear Indira,

I suddenly get more fresh indian vegetables at the local indian groceries. I have already tried couple of ridge-gourd recipes. Yesterday we had this interesting variation of Brinjal and already I have made it again for lunch today:) Your recipe collection with our local vegetables is awesome.. simple, no over-powering spices, easy and fast to cook and delicious. Thank you very much. I have never made sorakkai before… now that’s next on my agenda:)

Dear Latha,
Glad to read that you tried and liked this recipe. Thanks for your good words ,and I look forward to your feedback on sorkkai and other recipes.
-Indira

by: shab

Thu, 03 Jan 2008 14:24:20 +0000

I am not a kind of person who likes to do experiment with baingan, but the picture makes me do so and have to say it was a great attempt, liked the change. Thanks Indira.

by: Katherine

Fri, 02 Feb 2007 01:18:59 +0000

Thanks Indira! I posted that question and then forgot to look for your reply until today, when I went to make the recipe again. Much better this time.

by: Katherine

Thu, 25 Jan 2007 01:48:11 +0000

maybe i did something wrong, but… is there perhaps a little water missing from the recipe? I put on the besan spice mix as directed, at the end, but the brinjals were pretty dry-surfaced at that point, and the besan mix did not coat them evenly, instead it stuck together in pasty-gluey bits, and was hard to distribute through the dish… help please! I love the flavors of this dish, just want to get the consistency right.

Hi Katherine,
Sprinkling the besan all over the brinjal pieces usually prevents the pasty-glueyness. If the pieces are too dry, just sprinkle one or two teaspoons of water and cover. Let it steam-cook on low heat for few minutes. So that the besan powder will also gets cooked to brown. The end result for this curry always will be on little bit moist side like you mentioned. You can also see from my photo of curry. Brinjal pieces didnot get uniformly coated with besan. It formed tiny lumps and it’s invariable. But make sure besan fries properly. That’s what make this curry delicious. Hope this helps.
—-Indira

by: Anita

Sun, 21 Jan 2007 12:04:40 +0000

This is what is for dinner: besan baingan with the new favourite, spinach dal, and rice! Andhra rules in this Maharashtrian-Kashmiri household!

by: shah

Sat, 20 Jan 2007 01:22:52 +0000

Dear Indira,
i am a silent follower of ur blog. but 2de i felt like write 2 u. i am also from (nava nandula) nandyal. Menu deciding was a big problem for me. now,u made it easy. i c ur blog. select one /two and do the same, though in Australia we dont find everything we need but can get on. Gud efforts. keep it up.

by: Radhika

Fri, 19 Jan 2007 22:34:52 +0000

Tried this recipe & was good as a side dish with curd rice we like it a lot.Thanks for sharing.

by: ammani

Thu, 18 Jan 2007 16:02:26 +0000

I love this recipe! I’ve cooked it so many times since I found it on your blog. My variation is adding toasted pine nuts on top. Tastes fantastic. Thanks so much for sharing it with us.

by: Heidi

Wed, 17 Jan 2007 01:43:15 +0000

I never knew that salted water would make such a difference in preparing eggplant. Thanks for posting this. I used a different recipe but the eggplant came out sweeter than I’ve ever tasted, had to be the brief soak in the salted water.

Yours is a beautiful blog, I check it often.

by: Pavani

Tue, 16 Jan 2007 22:36:43 +0000

So simple to make, but this dish is so delicious. This vankaya is now going to be one of the staples in our home. Thanks for the recipe Indira.