Saturday, January 24, 2009

Mysore Eggplant/Mysore Badnekayi

Eulogy to a special Eggplant

Eggplant of any kind cooks into a tasty veggie. The varieties are many.
Here in the States, the Japanese eggplant is my favorite.
In India, this last visit, I fell in love all over again with this slim, light green variety known as Mysore Badnekayi or Mysore Eggplant.
It deserves a special mention as the taste it adds to any dish it is cooked up in, is unique.
I used it in the Vankayi Munkayi Talimpu/Fried Eggplant and Drumstick mentioned below.

1 comment:

lan said...

'tasted and true' will do fine too. these original recipes are gems and posting is one way so many people access it!