Cooking with Lounge | Baby brinjals, Bunt style

Cooking with Lounge | Baby brinjals, Bunt style

They gave the world the neer dosa, but there’s much more to Bunt cuisine than the humble dosa. Fire, the multicuisine restaurant at The Park, New Delhi, is hosting ‘Bunt Food Medley’—a festival of exotic recipes of the Tulu-speaking community from coastal Karnataka and Kerala—from 6-15 November. Land up at the restaurant for lunch or dinner, and do try drinks such as kozi gassi and pelakayida gatti.

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Badane Nurge Gazi


250g baby brinjals

4 drumsticks (the vegetable)

8 red chillies (dry)

1tbsp coriander seeds

½ tbsp cumin seeds

7 cloves of garlic, whole

1 clove of garlic, sliced

¼ tbsp turmeric powder

20g tamarind pulp

½ coconut, grated

1 tbsp coconut oil

1 tsp mustard seeds

100g jaggery

3-5 curry leaves

200ml water

1l water (for the jaggery water)

Salt to taste


Cut each brinjal into four dices. String the drumsticks and cut into 1-inch-long pieces . Soak the vegetables in jaggery and salt water for about 15 minutes.

Meanwhile, make a coarse paste with the coconut, red chillies, coriander and cumin seeds, whole garlic, turmeric and tamarind pulp.

Strain the soaked vegetables. Boil 4-6 cups of water in a pan. Put in the vegetables and wait till they are about three-fourth done. Add the previously made paste to the boiling vegetables and cook. Season with salt. Cook for 10 minutes for the gravy to thicken.

In a pan, temper one tablespoon of coconut oil with mustard seeds, curry leaves and the sliced garlic. Take off heat when the seeds start to crackle and the garlic turns golden brown. Pour over the dish and serve hot.

A meal for two costs Rs2,500 plus taxes, walk-in’s are welcome.