Nothing fancy, just iconic – Sindhi Tarial Wangan, the fried brinjal favorite. Goes perfectly with daal chawal or as a bold side on its own. #happycookingtoyou #foodfusion #araywahh
Ingredients:
Prepare Sindhi Style Fried Eggplant (Tarial Wangan):
-Dhania powder (Coriander powder) 1 & ½ tbs
-Chaat masala 2 tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Baingan (Eggplants) 3
-Cooking oil ¼ Cup
Prepare Tomato Chutney (Tamatan ji Chutney):
-Tamatar (Tomatoes) halved 4 medium
-Lehsan (Garlic) cloves 7-8
-Hari mirch (Green chillies) 2-3
-Water ½ Cup or as required
-Pyaz (Onion) grated 1 medium
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Sindhi Style Fried Eggplant (Tarial Wangan):
-In a bowl,add coriander powder,chaat masala,pink salt,red chilli powder,turmeric powder,mix well & set aside.
-Cut eggplant into half,make vertically & horizontally cuts & sprinkle prepared spice mix (reserve for later use).
-In a wok,add cooking oil & eggplants fry on low flame for 4-5 minutes then flip,cover & fry on low flame for 4-5 minutes & set aside.
Prepare Tomato Chutney (Tamatan ji Chutney):
-In same wok,add tomatoes,garlic,green chillies,water,cover & cook on low flame for 4-5 minutes.
-Remove tomato skin,turn off the flame & mash well with the help of masher.
-Add onion,fresh coriander,reserved spice mix (to taste),turn on the flame,mix well & cook on medium flame for 4-5 minutes.
-Sprinkle fresh coriander & serve with prepared tomato chutney!
