We Sindhis love to have accompaniments with our main dish in our meals. Usually, we have aloo tuk (fried potatoes), tariyal bhindiyun (fried lady’s fingers), tariyal vaagan (fried brinjals), kheecha ( rice papads), khachriyun (fryums), papads, raito (chopped tomatoes, onions and cucumber in curds), dahi-boondi ( boondi in curds) , kachumber (a salad of chopped onions, tomatoes and cucumber), khatain (pickles) or even sliced mangoes.
Today we are posting a simple and quick recipe of tariyal vaagan (fried brinjals) that go very well with any main dish of your choice. The recipe is given by my sister-in-law, Diya Davara, who is an excellent cook and makes some truly delicious Sindhi food.
Recipe of Tariyal Vaagan (serves 4)
Ingredients
4 medium sized brinjals
Jeera powder 1 1/2 tsp
Red chilli powder 1 tsp
Amchur Powder 1 1/2 tsp
Salt to taste
Oil
Method
- Wash and slice brinjals into roundels. Soak them in salted water for a while.
- Remove them from the water and dry them with a clean cloth. Shallow fry them in oil till done.
- Sprinkle jeera powder, red chilli powder and amchur powder.
- Serve them with dal-chawar, kadi-chawar, khichdi or with any main dish as an accompaniment.
Recipe and pic: Mrs. Diya Davara, Ahmedabad
Jyoti Mulchandani
Ahmedabad
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