Brinjal Salad

Special Requirement
6 brinjals (a.k.a aubergines, eggplants) – cut into small strips
½ red onion – cubed
5 green chilies (optional)
3 cloves garlic
3 tbsp Dijon mustard
10 curry leaves (optional)
1 tbsp coriander power
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp turmeric powder
1 tsp ginger paste
olive oil for frying
salt to taste

1) Place the brinjal strips in a large bowl and add salt, turmeric powder and mix.
2) Heat the oil in a large skillet on medium heat. Once oil is hot enough, deep fry the brinjal strips till it turns dark brown in colour (on both sides).

3) Remove the brinjal strips from skillet, and drain on paper towels.
4) Add onions and green chilies and fry for 4-5 minutes.
5) Remove the onion and green chilies from skillet, and drain on paper towels.
6) Add garlic, ginger paste, mustard to the blender and make a paste (mortar and pestle may be used in place of blender).
7) Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolved.
8) Mix paste, onions, chilies and brinjals and serve.

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