Tariyal Vangan / Fried Baingan/Fried Eggplant
This Fried Eggplant/Tariyal Vangan/Fried Baingan is a very popular recipe from Sindhi Cuisine. This recipe is gluten-free, vegan, easy to make and is served as a side dish.
Ingredients
- 1 medium size globe eggplant
- ½ tablespoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon dry mango powder
- Salt to taste
- Oil for frying
For garnish:
- Handful of fresh cilantro
Instructions
Instructions for Stove Top Cooking:
- Cut the eggplant into ¼ inch disc. Make some slits, sprinkle some salt and keep it aside for 10 min. After 10 min, rinse and pat dry the eggplant pieces with some paper towel.
- Heat oil in a kadai/wok. Fry few pieces of eggplant on a medium to high heat, until crispy on both the sides, around 2-3 min. Remove the fried pieces on a paper towel to absorb excess oil.
- Mix all the dry spices, sprinkle this spice mixture over the fried eggplant. Serve hot.
Video
Notes
1. Depending upon the size of the eggplant pieces, the cooking time will vary.
2. Thinner eggplant pieces will take less cooking time, as compared to thick eggplant pieces.
3. Adjust the spiciness as per taste
4. You can use any type of eggplant in this recipe, Indian, American or Chinese eggplant taste great.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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