Baghare Baingan Naan-Pizza. And A Winner

It’s time to announce the winner of last week’s giveaway. But first, let me tell you about my Baghare Baingan Naan-Pizza.

Yes, that’s what it is. And if that sounds odd, trust me, odd can be beautiful. And delicious.

The Baghare Baingan Naan-Pizza was inspired by Lavi’s unique event calling for pizzas topped with Indian flavors. I considered sending in my tandoori-tofu-topped pizza, but then I found these tiny, egg-like eggplants that I love at my Asian grocers’ and wham!…a brainwave.

Baghare Baingan is a spicy, mouthwatering dish from Hyderabad in southern India, and I had long ago posted a recipe. I decided to use the baingan as a topping for my pizza, and because I wanted the Indian flavors to run through, I chose to make a naan instead of a pizza.

A naan dough is not very unlike a pizza dough, and I have in the past substituted one for the other. This time, I went with my grilled naan recipe, but I substituted 1 cup of the all-purpose flour with whole-wheat flour, making my Indian pizza healthier. I also cut up the baingan into quarters, instead of leaving them whole as I did for my Baghare Baingan, so it would be easier to lay them out on the pizza.

I am not going to repost the individual recipes for the Baghare Baingan and Naan dough, since you can check them out for yourselves. But here’s the procedure I followed. Remember, only follow the instructions for making the naan dough and don’t go ahead and grill it, as you would when making a grilled naan.


Baghare Baingan Naan-Pizza

(Makes 2 12-inch pizzas)


1 recipe baghare baingan

1 recipe grilled naan (Follow instructions until the point where the dough is ready. Then follow instructions below).

A handful of chopped coriander

To make the pizza dough, follow the grilled naan recipe. At the point where you divide the dough, divide it into two, not three pieces. Roll each piece into a ball and let stand for half an hour.

Roll out each ball into a 12-inch round. Poke the round with a fork, going all over the pizza. This will “dock” the pizza, so it doesn’t rise in the oven which would make it difficult for you to top it.

Place the naan-pizza in a 425-degree oven for 15 minutes or until it’s beginning to brown and just starting to stiffen up.

Spread the baghare baingan on top of the pizza as evenly as possible. Scatter some coriander leaves on top, then put the pizza back in the oven and bake another 15 minutes or until the bottom is lightly golden-brown.

Remove the pizza from the oven, scatter some more coriander leaves on top for a fresh burst of flavor, and cut into wedges. You might even want to squeeze a dash of lemon on top of the pizza. Yum.

Thanks, Lavi: here’s a pizza coming your way. And thanks also, Cilantro, for starting the Global Kadai event.

The pizza also goes to Champa for her Bake-off event.

And now for the moment that all of you—or at least 61 of you– have been waiting for. The winner of the $50 iHerb giveaway.

The winner was picked entirely at random — I put all your names on little paper slips, folded them up, and then had the very helpful Desi hold the bowl out to my very neutral judge, Opie.

It took Opie less than a moment to decide. He grabbed a name and was running away to chew on it when Desi rescued it. So here it is, sticking to Desi’s fingers but still in one piece:

Congratulations Michelle D, and email me at for details on how you can claim your gift.

As for the rest of you, I have something for you too. A code for $5 off for every first-time buyer at the iHerb Web site. Just enter the code BUY123 when prompted.


As some of you astute folks may have noticed, I’ve changed the look of Holy Cow! I wanted something cleaner, more streamlined, and I also wanted to add pages, now that Blogger has made it possible to do so.

One of the pages I’ve added, “In case you were wondering,” is an FAQ of sorts…for any of you who’ve wanted to know more about Holy Cow! and the why, what and how of being a vegan. I’ve also included a few other bits of information that could be useful. So explore away!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

26 thoughts on “Baghare Baingan Naan-Pizza. And A Winner

  1. Permalink  ⋅ Reply


    March 22, 2010 at 12:43am

    Liked the new look of Holy Cow.

    Congratulations Winner

  2. Permalink  ⋅ Reply

    Daisy Blue

    March 22, 2010 at 1:37am

    Lovely recipe..yes..I dont find much difference between a pizza base and a naan !!

  3. Permalink  ⋅ Reply


    March 22, 2010 at 2:01am

    Ha ha …that was very cute. Congrats to the winner. Naan-pizza looks absolutely delicious. Thanks for the coupon code.

  4. Permalink  ⋅ Reply


    March 22, 2010 at 2:57am

    Baghare Baigan Naan-pizza looks so tasty!

    Thank you so much for posting delicious vegan recipes.

  5. Permalink  ⋅ Reply


    March 22, 2010 at 3:46am

    Yum! What a unique, delicious-looking edible creation.

  6. Permalink  ⋅ Reply


    March 22, 2010 at 4:25am

    Mmmmm, interesting Indian touch. Loved the click that made me crave for some Baghare Baingan now :):)

  7. Permalink  ⋅ Reply


    March 22, 2010 at 4:25am

    This pizza is truly Indian and am loving it..

  8. Permalink  ⋅ Reply


    March 22, 2010 at 4:46am

    Hi Dear. Very innovative and must say a tasty Pizza, I can imagine the taste and flavours….

  9. Permalink  ⋅ Reply


    March 22, 2010 at 5:25am

    I love this idea of Indianised pizza as am not too fond of regular pizzas. And I love Holy Cow Vaishali … doesn’t matter what look you give it. :-)

  10. Permalink  ⋅ Reply


    March 22, 2010 at 11:52am

    Hi, I really like your blog’s new design. The pizza sounds awesome, it really does get boring having the same toppings on pizza, time after time. Peace, Stephanie

  11. Permalink  ⋅ Reply


    March 22, 2010 at 1:16pm

    I’m drooling over that pizza- what a great idea!

    Good job, Opie, you are a cute little helper.

  12. Permalink  ⋅ Reply


    March 22, 2010 at 5:09pm

    Your pizza looks mouthwatering! Thanks for the recipe..I tried your Mava cake this weekend it was too moist guess I messed up somewhere but nevertheless it tasted good.


  13. Permalink  ⋅ Reply

    Divya Vikram

    March 22, 2010 at 9:02pm

    Hi Vaishali, great idea to use bharta in pizza style. Looks so delicious.

  14. Permalink  ⋅ Reply


    March 22, 2010 at 10:21pm

    Wow Vaishali…the pizza looks too tempting! love this Indian version of pizza :)…I hope you had a wonderful weekend with the nice weather, ours was a little hectic, so we couldn’t enjoy it that much. Congrats to the winner :)

  15. Permalink  ⋅ Reply


    March 22, 2010 at 11:29pm

    I am a sucker for fusion recipes! Maybe I should also try participate in this event! And the new look is definitely much neater :)

  16. Permalink  ⋅ Reply


    March 23, 2010 at 4:06am

    Baghare Baimgan is something I would love to have anytime and so is pizza. The combo must have been deadly. Good job.

  17. Permalink  ⋅ Reply

    Zengirl @ Happy Heart and Mind

    March 23, 2010 at 5:54am


    Your new changes looks great! I thought you old design was very nice too. I should try out this recipe as Zenguy likes Eggplants like you!

  18. Permalink  ⋅ Reply


    March 23, 2010 at 6:09am

    What a delicious way to enjoy pizza! i love bhagare baigan! Congratulations to the winner :)

  19. Permalink  ⋅ Reply


    March 24, 2010 at 9:23am

    What a wonderful pizza! I love the idea.

  20. Permalink  ⋅ Reply

    Cool Lassi(e)

    April 2, 2010 at 1:18pm

    I am a newcomer to your blog and relatively a new-kid in the blogging block.

    Love your reason for converting to a vegan. My mom is a staunch vegetarian who is thinking of becoming a vegan.When she becomes one, she will have plenty of recipes to try out from your blog.

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