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8 Comments

    1. You have to use the brinjal slices as soon as you mix them with the ground spices and salt. Allowing these slices to rest will result in the brinjals releasing their juices and the entire mixture will become very moist and watery. So mix and marinate only before you fry them.

  1. Hi Dassana,

    Thank you for this superb recipe. My son who does not eat brinjal just loved eating it. The whole family loved it. Thank you so much.

  2. Hi Dassana,
    The recipe sounds easy to make. I have a couple of brinjals at home and I thought this recipe would be great for dinner. Question – while buying brinjals, how do you know if they have less or more seeds? Also, if the brinjals I have at home have more seeds would this dish be made differently? I ask as you’ve mentioned less seeds a few times. Thanks for your help!

    1. thanks mel. brinjals with less or no seeds are lighter in weight as compared to brinjals with more seeds. so if a brinjal feels light in your hand, then it will have less seeds.