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

Recipe Description

Shallow fried brinjal roundels served with kasundi mustard.


  • Big purple brinjal – 3
  • Salt – to taste
  • Red chilli powder – 2 teaspoons
  • Turmeric powder – 1 teaspoon
  • Amchur powder – 1 teaspoon
  • Coriander powder – 2 Tablespoons
  • Cumin powder – 1 teaspoon
  • Lemon juice – 2 Tablespoons
  • Ginger and Garlic paste – 2 Tablespoons
  • Kasundi – 3 Tablespoons
  • Mustard Oil for cooking – 4-5 tablespoons
  • Mint leaves and kasundi mustard for garnishing.



  1. Trim the skin of one brinjal with a peeler and cut into fine juliennes. Deep fry in hot oil until crisp, set aside for garnish
  2. Cut slices for remaining two brinjal into thick roundels.
  3. Marinate the brinjal with red chilli powder, turmeric powder, amchur powder, coriander powder, cumin powder, garam masala, ginger and garlic paste, lemon juice and mix well.
  4. Set aside for about twenty minutes.
  5. Take non stick pan, add oil and shallow fry marinated brinjals from both the sides until golden brown.
  6. Remove onto absorbent paper. Take a serving plate, arrange the brinjals and spoon the kasundi mustard and garnish with brinjal julienne and mint leaves.
  7. Serve hot.



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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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