Masala baigan / tariyal vanga /sindhi style brinjal fry

MASALA BAIGAN / TARIYAL VANGA /SINDHI STYLE BRINJAL FRY

BY DISHA LAHORI 

In Sindhi, “Tariyal” means “Fried” and “Vangan” means “Eggplant”. Tariyal Vangan or Fried Eggplant is typically a Sindhi recipe, where eggplant is fried until crispy, sprinkled with some Indian spices on the top and served as a side dish.

INGREDIENTS

• 2 large aubergine / brinjal cut in round thick slices
• Oil for deep frying

Spices – make a mixture of all

• 1/2 tsp turmeric
• 1 tsp roasted cumin powder [optional ]
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1 tsp amchur or dried mango powder
• Salt as per taste

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/ao82ZjbGACg

METHOD

Wash and cut the brinjals into thick slices….
Give vertical and horizontal incisions….
And immediately slide into water…… else brinjals will taste bitter after frying….

Remove from water and apply salt on both the sides of brinjals and keep aside for 15mins..

Heat oil… slide in brinjals…do not turn side for 2 mins until turns golden from oneside…fry on medium to hot …..

Then turn the side and fry same from other side…
Remove brinjal slices in a flat surface pan

Sprinkle generous amount of masala on each brinjal slice….

Keep the pan on flame on lower heat and cook covered for 5 – 7 mins….

Do not turn side of brinjals – cook only on one side .

Serve warm with moongal rice, potatoes, yogurt and papad.

Notes

1. Adjust the spiciness as per taste
2. You can use any type of eggplant in this recipe, Indian, American or Chinese eggplant taste great.

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