Tariyal Vangan-Sindhi style brinjal fry

Tariyal vangan-Sindhi style brinjal fry is an easy vegan and gluten-free vegetable sides.Tariyal meaning fried and Vangan means brinjal. Simple yet tasty dish.You can make it in a jiffy and it is a great combination with moong ware chawal and any dal like sai bhaji.

Generally, we eat it in dinner on hot summer nights with some curd or yogurt raita,aloo tuk or fried potatoes,kachalu ja tuk or fried taro and mango slices.

Saute the eggplant slices on a non-stick pan with minimum oil to avoid deep frying it.

It is also a great recipe when you travel long journeys in train or bus.

Similarity with Oriya and Bengali cuisine

Tariyal vangan is very similar to the Oriya and Bengali recipe Baingun bhaja  or Begun bhaja except that generally this is fried in mustard oil after dipping in rice flour.

Moong wale chawar- Lentil rice

Get the recipe of Tariyal Vangan-Sindhi style brinjal fry below:

Tariyal Vangan-Sindhi style brinjal fry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Tariyal Vangan-Sindhi style brinjal fry

Ingredients

  • 1 large aubergine cut in round thick slices
  • Oil for frying
  • Spices:
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp amchur or dried mango powder
  • Dash of lemon juice optional
  • Salt as per taste

Instructions

  1. Wash and cut a large aubergine or bharte ka baingan in thick round discs.
  2. Make shallow incisions on each slice.
  3. Heat oil on a tawa or pan.
  4. Place all the slices on the pan and let it cook evenly on both the sides until they turn crispy.
  5. Sprinkle all the spices and cook for 5 more minutes till roasted.
  6. Switch of the flame.
  7. Add a dash of lime before serving it with rice or roti/flatbread.

For Oriya or Bengali style baingan bhaja, make a paste of rice flour and water and dip the brinjal slices before you fry them.

http://www.secondrecipe.com/tariyal-vangan-sindhi-style-brinjal-fry/

 

Click here to read more Sindhi, Oriya and Bengali recipes.

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3 Responses

  1. vaqm
    | Reply

    Bhavana bhatia, thanks for the article post.Really thank you! Great.

  2. Sandrine
    | Reply

    Bhavana bhatia,thank you for your blog post.Really thank you! Awesome.

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