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Aubergine Vindaloo Recipe

Aubergine Vindaloo is a popular Anglo-Indian Side Dish
Author :
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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