Vaingem (Brinjal/Eggplant/Aubergine)

Vaingem (Brinjal/Eggplant/Aubergine)

Brinjal, cooked in a flavourful Goan spice mix. A quick and easy preparation, and a vegetarian favourite at my house.

12 brinjal (small), cut in quarters
1 onion (chopped)
2 tomato (chopped)
2 teaspoon roasted tempero cheiroso (tempero cheiroso recipe)
2 green chilies (slit)
2 tablespoon vinegar
1/4 teaspoon sugar
salt to taste

1. Prep your ingredients before you begin to save time while cooking.

2. Cut the brinjal and leave it soaking in salted water for around 15-20 minutes. This will prevent it from getting brown when exposed to air as well as reduce the bitterness from the brinjal.

3. Heat oil in a large pan and add the onion and chilies. Saute until the onions start to change colour.

4. Add the tempero cheiroso and fry for a few minutes.

5. Add the chopped tomatoes and fry for a few more minutes.

6. Add the Brinjal to the pan. Cover and cook until almost tender.

7. Add the vinegar, sugar and salt to taste and cook for a few more minutes before turning off the heat. Note: Do not overcook or you will end up with a brinjal paste.

8. Garnish with chopped fresh coriander or dried parsley flakes. 

9. Serve hot with Chapatis or as a side with a Rice and Curry dish.


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