Love brinjal, one of my favourite veggies! Appreciate the effort going into the production but any chance we can go back to seeing a full view of the ingredients and the pans as you are cooking - I’ve followed your channel from the beginning and have made many of your recipes I found seeing what was happening in your pans as you cook really helped me understand timings etc. Either way keep up the great work brother!
Hi brother Love your channel Brinjal Bhaji love this dish I eat meat but enjoy all vegetable dishes from your cuisine I also enjoy Brinjal Pickle Show us your Boti please 👍👍👍🇬🇧
I take so much from this channel. I make a meat dish inspired by this channel, usually on Wednesday nights, and then I make a vegetarian dish on Saturday when I visit my parents. They even went so far as to make me a spice rack in their pantry strictly for Indian inspired dishes. I usually make them aloo based dishes (or vegetable korma with aloo), but they've been asking for an eggplant dish. Even just last night when I made them palak paneer for the first time, they requested eggplant. I'll be watching this vid all week in preparation for Saturday.
Watching you from the US, and I'm delighted to see an eggplant dish today. We planted eggplant in our little backyard garden, and it's starting to come into its own. I'm scrambling to find different recipes to try, and this one will surely be on our menu this week. Thanks!!
Assalamu alaikum wa rahmatullahi wa barakatuhu dearest brother Latif. Aubergine in colloquial Bengali is "begoun" meaning no intellect and in the west its called a "melancholic" vegetable. I havent had aubergines for years. It looks delicious. Thank you for this upload. Your effort means the world to us. Alhamdulillah. Take care.
Best channel on RU-vid! I think I've made most of your veggy dishes and not one has disappointed. I'll be cooking this one this week. I have over a hundred channels I follow on RU-vid but yours is the only one I've ever clicked on the bell for. Keep up the outstanding work Sir, you are a legend!
This is perfect timing because our farm just delivered eggplant! I’ll try this recipe out later in the week. Thanks for making these great videos. I always appreciate the passion you put into your cooking!
Assalamu alaikum. Love ur channel. Made this recipe and it finished straightaway. All my family loved it and asked me for the recipe 😂 i pointed them to you my brother. Thanks for sharing.
One of my go-to recipes is baingan bharta, but the subtle differences in your brinjal bhaji make me think I need to try to make more Bengali-style direction with my aubergines. Great recipe as always and thanks for the inspiration!
Any tips for making it a little healthier? Could you bake the aubergine instead of deep frying? Looks lovely by the way, really appreciate these vegan friendly recipes. Thank you
Gonna make this tonight, plus a chickpea bahjee (I'll see if you have recipes for that!) to go alongside 2-day marinated tandoori chicken and pork shoulder. I'm just doing the veggie bits but will use some of the surplus mixed tallow and olive oil left over from making a 2:1:1 beef:lamb:pork ragù for lasagnes, also prepped on the marinade day! It should get up to 400ish Celsius, meaning that the 250'C you suggest to fry the aubergine in should be easy! 👌
Just started watching this channel a few weeks ago. I've made a couple of the recipes and they were great. The main change for me was realising that i needed to use twice the volume of powdered spices and always start by favouring the oil with while spices. I am a self confessed kitchen gear addict. What is the pan you use? I want one. 👌
Cool. I already understood the principle of preparing Indian curry. And individual tastes depend on the spices used. I just don't see how it's possible to distinguish these flavors when indian foods it's so sharp. 😋😅😂Thanks for the great tutorials.
I'm new to your channel Latif. Loving your presentation style, very easy to follow and strangely relaxing 😂. I've noticed you use the same small pan to cook most of your recipes. Is it aluminium? Do you have any advice on what's the best type of pan to use. I like the look of yours as it seems very lightweight. I'm cooking this eggplant today. I made the Chicken Methi and the chicken bhindi curry the other day and both were delicious! Xx
Looks great. I'll try it this way and then I'm going to try a trick from Chinese cooking with this. Instead of deep frying the aubergine I'm going to steam it for 5-7 minutes to half cook it as an alternative. This works brilliantly with Chinese dishes as the aubergine doesn't fall apart too much in the final dish. Cheers.
This is wonderful! I tried making this from a recipe and my Aubergine turned to a nasty babyfood-like paste... Now know I wasn't cooking the eggplant hot enough!
I rub some turmeric and salt before frying the aubergine it gives a nice reddish brown colour also it cosumes less oil while frying if a small amounts of sugar is rubbed with salt and turmeric.
Thanks so much for another fantastic recipe and stellar explanation!! Regarding making the dish vegan -- would it be OK to use coconut oil instead of ghee (5:30 time stamp in the video), or would that be too oily? I use coconut oil in place of ghee for like parathas and things on the tawa, but never before in a sauce. Thanks so much!
i'd love to see you make a bunch of different bharta dishes i only know baingan bharta which is punjabi so bengali bharta is a style of dish? and u can put any ingredient with it?
Looks like a very nice recipe. But: you said the aubergine is only half cooked in the beginning and suddenly it's fully cooked at the end? Also, the aluminium pan is unhealthy! 😯
@@rahimaarmstrong That doesn’t make sense. The type of oil is irrelevant when it comes to calories. And then there’s the strong taste that comes off olive oil. And then there’s the low smoke point of olive oil.
Looks amazing, it is, however always the same spices over and over again just with different veggies? It seems like it at least to me not just with your channel but with any Indian dishes, it’s always the same spices over and over.
Im making roti..this recipe and butter chicken..unfortunately there is no fresh coriander ..i live in italy ..there arent any asian resturants here..come and open one here!!!!
Yes, this is the last of this style. I’m working with a new team however I’m going to direct more next shoot. Thank you for your concern it means a lot! I feel your frustration and the annoyance of certain angles. I’ll make it work and thank you 🙏
@@jvpateluk all these years I’ve been a 1 man army I need help now to grow the channel so I’m trying to build a team to grow. I’ll make it work I always do. Keep giving me feedback as it’s important for the growth and I personally appreciate it. Thank you
