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.

Ingredients:
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


Directions:
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.

Enjoy!

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