Sindhi Taryal Vangan | Brinjal Fry | Fried Baingan | Fried Eggplant recipe with step by step instructions

Easy to make, delicious, Vegan and Gluten free Sindhi Taryal Vangan | Brinjal Fry | Fried Baingan | Fried Eggplant is a very popular side recipe from Sindhi Cuisine.

In Sindhi, Taryal means Fried and Vangan means Eggplant/brinjal/Aubergine.

Here to make this recipe baingan/baigan/eggplant/brinjal/aubergine is deep fried until crispy, sprinkled with delicious mix of various Indian spices on the top and served with Sai bhaji/chana dal palak, Veg pulav and Zero oil carrot pickle.

Pro Tips to make Sindhi Taryal Vangan | Brinjal Fry

You can use any variety of brinjal in this recipe. It can be Indian, American or Chinese.

Depending upon the thickness of the brinjal pieces, the cooking time will vary.

Thinner pieces will take less cooking time, as compared to thick ones.

Recipe card

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Sindhi Taryal Vangan | Brinjal Fry | Fried Baingan | Fried Eggplant

Easy to make, delicious, Vegan and Gluten free Sindhi Taryal Vangan | Brinjal Fry | Fried Baingan | Fried Eggplant is a very popular side recipe from Sindhi Cuisine.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: Brinjal, fried eggplant, Sindhi taryal vangan, taryal vangan

Author: Lata Lala

Ingredients

• 1 Brinjals of any dark variety (oval or long)
• Water to soak brinjals
• 1 tsp Salt

Spice Mix

• 1/2 tsp Salt
• 1/2 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Amchur powder/Chaat masala
• Oil for frying

Instructions

• In a bowl mix red chilli powder, turmeric powder, coriander powder, amchur and salt. Keep this aside for later use.
• Slit the baingan in half length wise. Discard the stalks.
• Or cut it in to roundels. 
• Run a knife though slant on the fleshy side one way then the other way to get diamond cuts on the flesh.
• Soak them in salted water for 15 minutes.
• Heat oil on high flame.
• Now, squeeze the water of soaked brinjal and slide them in hot oil carefully. You can fry 3 big pieces at one time.
• Deep fry them on high flame. In between turn it upside down. Once browned nicely, transfer these on  plate.
• Sprinkle the spice mix ensuring it covers the fried brinjal nicely.
• Serve hot

Step by step instructions and pictorial presentation to make Sindhi Taryal Vangan | Brinjal Fry | Fried Baingan | Fried Eggplant

In a bowl mix red chilli powder, turmeric powder, coriander powder, amchur and salt. Keep this aside for later use.

Slit the baingan in half length wise. Discard the stalks. Or cut it in to roundels.

Run a knife though slant on the fleshy side one way then the other way to get diamond cuts on the flesh.

Soak them in salted water for 15 minutes.
Heat oil on high flame.

Now, squeeze the water of soaked brinjal slices and slide them in hot oil carefully. You can fry 3 big pieces at one time.

Deep fry them on high flame. In between turn it upside down. Once browned nicely, transfer these on  plate.

Sprinkle the spice mix ensuring it covers the fried brinjal nicely.

Serve hot.