Tareli Vengna ni pori (fried brinjal (eggplant) slices)

~ Tareli Vengna ni pori (fried brinjal slices) ~

By Rohinton Ronz

Wash and clean 1 medium sized big brinjal, cut into 1/2 inch thick slices to get about 8-10 slices,

mark each slice on both sides in diamond or cross shaped marks with knife,

soak in water until all done as brinjal tends to blacken as soon as its cut.

Remove from water and squeeze dry lightly to shake of all water.

Put in a large vessel and add:

  • 1/4 salt
  • 1 tsp harad(turmeric) powder
  • 2 tsp chilly powder
  • 1 tbsp dhana jeera powder
  • tsp khambati (parsi sambhar)
  • squeeze of 1/2 lemon

Keep for 1/2 an hour.

In a thick bottomed pan add 3 tbsp oil on full flame

when hot, put to medium flame and lay out it brinjal slices

fry until bottom side is crisp golden brown then flip side

now sprinkle with your fingers a few seeds of black while mustard seeds and allow the other side to crisp golden brown and close the flame

lay the slices on paper towels and sprinkle a pinch of sugar over the fried Vengna slices

Enjoy with vaghareli khichri or mora daar chaval or just plain rotli and/or masoor

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