Goan Recipes & Cooking

A spicy Indo-European Romance...

Beringelas Picantes (Spicy Aubergine)

Servings

makes 4-6 servings

Difficulty

Easy

Prep Time

15 minutes

Cook Time

20 minutes



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Ingredients

  • 1 Aubergine (eggplant/baingan), large, seedless
  • 2 tbsp Vegetable oil
  • 6 Garlic cloves, chopped
  • 2 Green chilies, chopped
  • 2 tsp Sugar
  • 1 1/2 tsp Salt
  • 4 tbsp Vinegar
Spice Paste:
  • 5 tbsp Vinegar
  • 6 Kashmiri chilies
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 6 Garlic cloves, minced
  • 1 Ginger, minced

Preparation

  • Grind spices into smooth paste
  • Wash the eggplant and wipe dry. Chop into 1 1/2" cubes. Do not soak in water or wash after cutting
  • Heat the oil in a pan; saute the garlic and green chilies for 30 seconds
  • Add the ground spice paste and saute for 2 minutes
  • Add the eggplant and mix well
  • Add the sugar, salt, and vinegar. Stir well
  • Cover the pan and cook on low heat till soft
  • Taste and adjust seasoning. Remove from heat
  • Serve hot as an accompaniment to rice and curry

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