If you haven’t heard, Miami’s Wynwood neighborhood is now home to an exciting cultural fusion where Indian and Chilean traditions intersect—Rishtedar Miami. At the helm is Chef Atul Negi, born in Dehradun, Uttarakhand, India, and formerly the Executive Chef for the Rishtedar franchise in Santiago, Chile. With over 22 years of culinary experience, Chef Negi masterfully melds authentic Indian spices with his Chilean influences.
HOLA! got the inside track on one of the restaurant’s crowd-favorite recipes—Goa Chilly Bengan—so you can recreate this flavorful dish right at home.
“The Goa Chilly Bengan, with its exquisite blend of eggplant, onion, garlic, and pepper in a spicy tomato sauce, mirrors the richness of Chilean cuisine, where eggplant plays a starring role. Just like in Goa, Chile celebrates the use of local spices for a culinary experience deeply rooted in its cultural identity.”
Ready to bring a taste of India into your own kitchen? Gather your ingredients, follow Chef Negi’s expert tips, and enjoy the fusion of coastal Indian warmth with a hint of international flair—all on one plate. And if you’re in Miami, be sure to visit Rishtedar.
Goa Chilly Bengan – A Flavorful Vegetarian Dish
Ingredients:
- 2 medium-sized eggplants (long or round variety)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 ripe tomatoes, chopped
- 4 cloves garlic, minced
- 1 small piece of fresh ginger, grated
- 1-2 dried red chilies (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala (optional but adds depth)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- ½ cup water (adjust for desired consistency)
- Fresh cilantro (for garnish)
Chef’s Tip: The richness of this dish comes from the balance of spices and the texture of the eggplants. For an added layer of flavor, feel free to drizzle a bit of ghee (clarified butter) over the top before serving, and enjoy the wonderful depth it adds!
Instructions:
- Prepare the Eggplants: Wash the eggplants and cut them into thick rounds or cubes, based on your preference. If you're using rounds, it's a good idea to soak them in salted water for a few minutes to avoid oxidation and browning.
- Fry the Eggplants: Heat one tablespoon of oil in a large pan. Add the eggplant pieces and fry them on medium heat until they are golden brown and slightly tender. They don’t need to be fully cooked at this stage, as they will cook further in the sauce. Once done, remove and set aside.
- Prepare the Sauce:In the same pan, add the remaining oil and heat it. Once the oil is hot, add the chopped onions and sauté them until they turn golden brown and caramelized, about 7-8 minutes.Add the minced garlic, grated ginger, and dried red chilies. Sauté for another minute until the aromatic spices are released.
- Add the Spices:Add the chopped tomatoes to the pan and cook them down until they break down into a thick sauce, about 5-7 minutes. Then, add the turmeric powder, cumin, coriander, and garam masala (if using). Stir well and let the spices cook for another 2 minutes to release their full flavor.
- Combine the Eggplants with the Sauce:Gently add the fried eggplants into the pan with the spice-filled tomato sauce. Add about ½ cup of water (or more if you prefer a thinner consistency). Allow everything to cook together on medium-low heat for about 10-15 minutes, or until the eggplants are tender and fully infused with the spices.
- Final Touch:If desired, add a teaspoon of sugar to balance the acidity of the tomatoes and adjust salt to taste. Stir gently to combine.
- Garnish and Serve:Garnish with freshly chopped cilantro and serve this Goa Chilly Baingan hot with steamed basmati rice or your favorite Indian bread, such as naan or chapati.