• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Slices of brinjal marinated and grilled, spread with mint-walnut chutney and rolled.


  • Long slender brinjals – 4 no
  • Mint leaves – 2 cups + for garnishing
  • Red chilly powder – 1 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  • Mustard oil – 6-8 tbsp
  • Dried mango powder (aamchur) – 1 tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Garlic cloves, finely chopped – 10-12 no
  • Green chillies, finely chopped – 4 no
  • Walnuts, broken – 1/4 cup
  • Lemon Juice  – 1 no



  1. Take water in a bowl. Add 1/4 tsp turmeric powder.
  2. Cut the brinjal into thin, long slices, add to the water and keep aside.
  3. Mix together red chilly powder, turmeric powder, 4-5 tbsp mustard oil, amchur and salt in a bowl.
  4. Drain the brinjal slices, add to the bowl. Coat with the marinade and keep aside for 5 minutes.
  5. Heat 1 tbsp oil in a non stick pan.
  6. Add garlic, green chillies, walnuts and sauté till garlic turns golden.
  7. Transfer the mixture into a mixer jar. Add mint leaves and lemon juice and grind into a chutney. Transfer the chutney in a bowl. Add salt and mix well.
  8. Heat the remaining mustard oil in a non stick pan. Add the marinated brinjal slices, cover and cook flipping sides till evenly golden.
  9. Transfer the brinjal slices on to a plate. Spread the mint chutney and roll the slices.
  10. Transfer the rolls on a serving plate. Garnish with mint leaves and serve.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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