sdgupt (November 30, 1999 at 12:00 am)

Also, If I may, Please add some powdered sugar to it to get a crispy carmalized coating outside the egg plant or brinjal. Just like you, if you don't want to use too much oil, at the end sprinkle some water and put a lid on for steamed cooking. Also...please try to eat it with Khichuri!Regards...

Brishty0073 (November 30, 1999 at 12:00 am)

Love it, my mum makes this all the time! Yummy.

joolsner (November 30, 1999 at 12:00 am)

Hello my late mother used to make this. I thought it was just a bangladeshi recipie. I didn't know it was popular all over Bengal. She used to make it without the rice flour though. I'll try it next time with rice flour. Brought back happy memories of my mum and childhood. Many thanks for your recipies and love you enthusiasm. Great work!

dekhisekdin (November 30, 1999 at 12:00 am)

so generous of you! Sanjay, we can tell you've got a BIG heart. God bless you.

vahchef (November 30, 1999 at 12:00 am)

thanks good suggestion

dekhisekdin (November 30, 1999 at 12:00 am)

as a Bengali,i'm so glad to find our alltime fave dish here!it's been being done in our family kitchen for centuries.may i add our observation: the LESS the oil, the MORE will it be soaked by eggplant slices. try to double the oil and in the final couple of seconds raise the flame to highest. you will see oil incredibly coming outof cooked slices. alternatively apply brushed or sprayed oil and bake in 350'F.

sendevz (November 30, 1999 at 12:00 am)

Tried this recipe today & it came out very well... goes well with plain dhal & rice/curd rice...I din't use flour & used sunflower oil for cooking... Thanks a lot for the recipe...:)

FromQ8 (November 30, 1999 at 12:00 am)

thanx chef ilove eggplant ...iused 2 eat this dish in the restaurant & now i know how 2 make it ...

parthasm (November 30, 1999 at 12:00 am)

Chef , I appreciate your cooking. Your passion for cooking and love for food comes out.. BTW , This is a Bengali Dish ( In Bengali Its called 'Begun Bhaja' - Which means Eggplant Fry)..Surprised to see in the comments that its also a Gujrati Dish."Vasudaibha Kutumbakam'!

simmica (November 30, 1999 at 12:00 am)

hi chef can u show us how to make spongy dhokla