Tariyal vangan-Sindhi style brinjal fry is super crisp aubergines with spicy middle.You can adjust the spice according to your taste.
It is an easy vegan and gluten-free vegetable sides.Tariyal meaning fried and Vangan means brinjal. It is a simple yet tasty dish.You can make it in a jiffy.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.Although these slices are vegan, you can pair it 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.
The only difference,it is fried in mustard oil after dipping in rice flour.
Get the recipe of Tariyal Vangan-Sindhi style brinjal fry below:
Brinjal fry is vegan and gluten-free.Best made on cast iron pan.
Ingredients
- 2 large aubergine cut in round thick slices
- Oil for frying
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp amchur or dried mango powder
- Salt as per taste
Instructions
- Wash and cut a large aubergine or eggplant in thick round discs.
- Make shallow incisions on each slice.
- Soak them for few hours in salted water, drain the the excess water,keep aside.
- Heat oil on a tawa or pan.
- Place all the slices on the pan and let it cook evenly on both the sides until they turn crispy.
- Keep these aside and sprinkle the spice mix on them,serve warm with moongal rice,potatoes,yogurt and papad.
Notes
For Oriya or Bengali style baingan bhaja, make a paste of rice flour and water and dip the brinjal slices before you fry them.
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Bhavana bhatia, thanks for the article post.Really thank you! Great.
You are welcome.