Comments on: Bartho~Eggplant chutney

By: Kishan Paryani

Kishan Paryani — Fri, 22 Sep 2017 08:53:29 +0000

Alkaji,Instead of blanching or boiling i baked the eggplant and then FLAME CHARRED it,also added some fresh minced garlic and instead of tamrind or Lemon juice(I was thinking to substitute tamrind and use lemon juice)i used HUNG YOGURT(All the liquid extracted by hanging in cheese cloth),it tasted good to me but i am going to make it next week with your recipe,i never had heard Baingan chutney until you published the recipe,its great as Eggplant is one of my favourite vegetable,i also make some time KHATTA VAANGARN(My mother used to make it when i was a child).There is a similar dish in Middle East like yours called “BABA GANOUSH”,i like that too,as you mentioned Biter Gourd and Bottle Gourd is your favourite,so is mine,my mother used to cook KADOO RAS WARO,which tasted just like MUTON(For vegetarians) and BBitter Gourd i made it with your recipe Karela basar mein,i would love to make that atleast once a week but the Bitttttter Gourd in USA is like the size of TOORI and fatter and has BIG-BIG seeds,i dont like that,i like INDIAN KARELA better.

By: Shalini

Shalini — Fri, 20 Feb 2009 16:59:40 +0000

My mom makes this too and I love it .

By: Nithya

Nithya — Thu, 12 Feb 2009 20:42:13 +0000

Super Alka! Male or Female Eggplant? Am not sure.However, Eggplants are my fav.My Granny makes something similar,we add roasted Urad dal with this and call it Thogayal eaten with Rice.Yummy!

By: Lubna Karim

Lubna Karim — Thu, 12 Feb 2009 13:36:57 +0000

Informative post. Never heard of this chutney before…..Looks yum.

By: Deesha

Deesha — Wed, 11 Feb 2009 04:31:38 +0000

Wow, this is a new way of making Baingan ka Bharta .. Am gonna try this for sure