- 1 Big Sized Brinjal
- 1 Large Onion Or 10 Small Onions
- 5 Green Chillies
- 5 Tbsp White Oil
- 1/2 Cup Vinegar
- 1.5 Tbsp Mustard Powder
- 1.5 Tbsp Ginger Garlic Paste
- 1 Tsp Red Chilli Powder
- 1 Tsp Brown Sugar
- Haldi to Marinate the Brinjal
- Salt to Taste
Prep: 10 minutes
Cooking: 20 minutes
- Wash and dry the brinjal. Cut the brinjal into pieces lengthwise (the size of your little finger). Marinate with haldi and keep aside for 30 minutes.
- In a bowl, mix ginger garlic paste, mustard powder, chilli powder, brown sugar and salt along with the vinegar. Taste and check for salt and spice.
- Dice the onions and slit the chillies and keep aside.
- Squeeze all the excess water out of the marinated brinjal.
- Next, in a kadhai, add oil (the amount of oil can depend on how much you are comfortable using but the original method asks you to take enough to deep fry). Once hot (not smokey) add the brinjal pieces. Fry them till they become dark brown. Fry in batches so that the colour is consistent throughout. Remove from the kadhai.
- In the same hot oil, add the onions and chillies and fry until onions become translucent. Remove them from the kadhai and set aside. Add the vinegar paste in the kadhai and cook until the raw smell of ginger garlic paste disappears. You’re essentially looking for a sweet-sour and spicy flavour here.
- In the final step, add fried brinjal, onions and chillies back into the kadhai and give it a stir until they mix thoroughly.
- You can eat this as a side with dal chawal or roti. This can be stored in an airtight jar for up to a week and reheating is not necessary as it’s pickled.