Brinjal Vindali

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Brinjal - 8
  • Ginger - 1 inch piece
  • Garlic - 5 pods, medium sized
  • Onion - 1, big sized (half finely chopped and half chopped into chunks for grinding)
  • Tomato - 1, big
  • Dhania powder - 1/2 tsp
  • Red chilli - 8
  • Turmeric - 1/4 tsp
  • Asafoetida - a pinch
  • Jeera - 1 tsp
  • Pepper corn - 1/2 tsp
  • Cinnamon - 1/2 inch piece
  • Clove - 2
  • Jaggery powder - 2 tsp
  • Tamarind extract - 1 tsp
  • Channa dal - 1 tbsp
  • Fried groundnuts - 1 tbsp
  • Grated coconut - 1 tbsp
  • Methi powder - 1/4 tsp
  • A few curry leaves
  • Salt to taste

How to Make Brinjal Vindali

  • Cut each brinjal length-wise into 6 slices (the pieces should be attached to the stalk).
  • Soak the cut brinjals in salt water.
  • Fry most of the half chopped onion, tomato, ginger and garlic until the onion turns translucent. Grind and keep aside.
  • Fry the methi powder, asafoetida, turmeric, red chillies, grated coconut, groundnuts, pepper corns, dhania, jeera, cinnamon and clove with oil. Wet grind the ingredients coarsely.
  • Heat a pan with 4 tsp of oil.
  • Add the mustard seeds, channa dal, jeera, finely chopped onion and curry leaves until golden brown
  • Add the brinjal pieces, salt, jaggery and tamarind extract and fry for 4 minutes.
  • Then add all the ground masalas.
  • Cook on low flame until the brinjal becomes tender.
  • Serve with plain rice, nan or roti.

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