Aubergine Vindaloo

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 1 large seedless Brinjal / Aubergine
  • 2 onions chopped
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp ginger garlic paste
  • 1 tsp cumin powder
  • 1/2 cup tomato juice / puree
  • 2 pieces cinnamon
  • 2 tbsp vinegar
  • 1 tsp sugar
  • Salt to taste
  • 3 tbsp oil

How to Make Aubergine Vindaloo

  • Cut the brinjal into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.
  • Heat oil in a pan and saute the onions till golden brown.
  • Add the ginger garlic paste and cinnamon and fry for some time.
  • Now add the chilli powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.
  • Add the cut the brinjal, vinegar and a little water and simmer till the gravy is sufficiently thick and the brinjal is cooked.
  • Serve with rice or chapattis.