Cooking eggplant and spices
~~~
I finally got to make this today. I followed Vineela’s recipe exactly… right down to her magic masala powder which I made and froze earlier in the week.
All I can say is…
YUM.
Thanks, Vineela!!
~~~
Delicious Vangi Bhath
Nabeela said
I have a question for you Linda
How did you get introduced to Indian cooking? And where do you get all the passion to try out some of these complicated indian recipes?
I like your enthusiasm a lot…..you never start what you can’t finish, right? You seem like that type of gal….very strong and knows where she’s goin! Well, all I can say is…keep it up!
Hi Nabeela, I hardly know what to say to such kind words — thank you for the encouragement
How I got interested in Indian cooking… well… a valid question and sort of a long story. Maybe I’ll put that in a post soon. For now just let me say I am loving every bite
Archana said
Linda,
I too have bookmarked this recipe to try out, with the added inspiration from your post, might even make it tomarrow.
Thank you
Hi Archana, I’m sure you’re going to love it! I thought of you yesterday in the grocery store when my daughter started talking about decorating cakes… maybe I should have her read your blog
Arjuna said
Linda,
Very good posts about all the complicated recipes! How did you like cooking with banana flower? Just wanted to get an opinion, hope you don’t mind!
Hi Arjuna,
Thanks for the kind words
The banana flower really intrigued me; I couldn’t wait to get it cut open. It wasn’t too messy cutting the way Aparna suggested. I will definitely try another one — incidentally I got that at the same store you mentioned — small world!
vineela said
HI Linda,
Thanks for linking me and preparing for the bhath.Its my all time favourite.
Hope you enjoyed the taste .Delicious looking ,nice photos.
Vineela
Thank you, Vineela! I had fun making your yummy bhath, and have enough masala left to make it a few more times. I love eggplant too.
Vaishali said
Good job, Linda. Great to see that you too enjoy trying out fellow-bloggers’ recipes. When I am not cooking for my blog, I am always trying out others’ recipes. I have kinda fortotten how to cook without a purpose.
Thanks, Vaishali — I do enjoy and wish I could try everything at once! Cooking without a purpose — what’s that?
BDSN said
Hey Linda
Ur pic looks very juicy and mouth watering too. Hey I saw that u followed the tips from my paruppu usili.I feel bad that the dish turned out little bitter.But that little bitter tinge comes no matter what. But I have seen that u used all purple leaves(except for upper layer) which I think led the dish to become bitter, else if you had left the cut vegetable exposed to air too long it gets oxidised and becomes bitter if it is not put into the prepared solution of buttermilk and salt immediately. My mum always omits those purple leaves but she uses the tender yellow leaves which is present deep inside. Wow Iam sorry to take so much of space and time of yours.. ANyway luv ur blog and will be a regular visitor..
Hi BDSN, and thanks — I’m so glad you visited.
Don’t feel bad about that little bitter taste; I didn’t mind it. I know from the photo, it looks like I used alot of purple. I did pick out most of it before cooking. Because I had never tried banana flower before I had to know what the purple would taste like too (sometimes I am too stubborn…) so I left a little in
For soaking, I put the pieces in almost right away… I did leave them on the board long enough for a photo.
I liked the dish very much the next day — I’m going to try it another time. Your tips were great, thanks again!
Sumitha Shibu said
Hi Linda,its wonderful that you try fellow bloggers recipes.I too do that all the time.Great Job!Well done!
Thank you so much, Sumitha. I have a long list to try… your Saffron Rice among others…
lera said
Hi Linda, you do have a nice blog up here,It’s interesting & nice to note you have tried and blogged so many of the fellow bloggers recipes.great work!
Hi Lera, thanks for visiting and for your kind comment — I just peeked in at your blog and I definitely want to try your Moghalai Masala Kichidi soon