Brinjal is known as "the King of vegetables", for its beautiful purple body with a crown and rich nutritional value. There are umpteen varieties of brinjal and is known by different names grown across the world - eggplant, baingan, aubergine, garden egg etc. This versatile vegetable can be easily turned into a variety of mouth watering dishes. In many recipes, it is also used as a substitute to meat. When I come across people who don't eat this wonderful vegetable, I silently laugh inside knowing what they are missing. Fortunately, everyone in our family loves brinjal in whatever form it is prepared - sambar, fry, nune vankaya, guthi vankaya, vankaya pachadi (chutney), katrika kootu, katrika karakuzhambu, aloo baingan, baingan bartha, baba ganoush (mediterranean eggplant dip), grilled eggplant, eggplant parmesan (similar to lasagna) and the list goes on..... Baingan ka bartha is a very popular Punjabi recipe. As a pre-preparation, we have to roast the brinjal on direct ...