Wash and cut the brinjals into thin, long strips or wedges (like French fries).
Toss them with ½ tsp of turmeric powder and a little salt.
Let them sit for 10–15 minutes to draw out excess moisture and reduce bitterness.
Pat them dry thoroughly with paper towels to prevent oil splatter.
Heat oil in a deep pan and deep-fry the brinjals in batches until they are golden brown and slightly crispy. Drain on paper towels.
In a separate pan, heat oil.
Add mustard seeds and allow them to splutter.
Add onions, green chilies, ginger, garlic and curry leaves.
Sauté until the onions are soft and lightly golden.
Lower the heat and add chili powder, chili flakes and salt.
Stir gently without burning the spices (10-15 seconds).
Add vinegar, sugar and tamarind paste.
Simmer for 2-3 minutes until the mixture thickens slightly and turns glossy.
Add the fried brinjals and toss gently to coat everything in the sauce, being careful not to break the brinjal pieces.
Let it simmer on low heat for another 2 minutes to blend the flavours.
Taste and adjust sugar, vinegar or salt as needed - the dish should be sweet, tangy and spicy.
Ingredients
Directions
Wash and cut the brinjals into thin, long strips or wedges (like French fries).
Toss them with ½ tsp of turmeric powder and a little salt.
Let them sit for 10–15 minutes to draw out excess moisture and reduce bitterness.
Pat them dry thoroughly with paper towels to prevent oil splatter.
Heat oil in a deep pan and deep-fry the brinjals in batches until they are golden brown and slightly crispy. Drain on paper towels.
In a separate pan, heat oil.
Add mustard seeds and allow them to splutter.
Add onions, green chilies, ginger, garlic and curry leaves.
Sauté until the onions are soft and lightly golden.
Lower the heat and add chili powder, chili flakes and salt.
Stir gently without burning the spices (10-15 seconds).
Add vinegar, sugar and tamarind paste.
Simmer for 2-3 minutes until the mixture thickens slightly and turns glossy.
Add the fried brinjals and toss gently to coat everything in the sauce, being careful not to break the brinjal pieces.
Let it simmer on low heat for another 2 minutes to blend the flavours.
Taste and adjust sugar, vinegar or salt as needed - the dish should be sweet, tangy and spicy.