The queen of panchmishali tarkari

Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

A medley of winter vegetables, slow-cooked in their own juices

Perfectly seasoned, pan-fried brinjals

Pui shaak chorchori with fish head

Brinjal cooked in a yoghurt sauce

Pumpkin vine cooked with a medley of vegetables

Fried brinjal with stalk on