Tareli Vengna ni pori | Fried Brinjal Slices Parsi Style

Sharing is caring!

Somehow things suddenly seem too hectic to handle. Though all the posts were ready, I just couldn’t find time to edit and write. I made a simple Parsi Lunch on Sunday for the Vegetarians. I warned Hubby dear ahead that it was going to be Parsi lunch, while I made Biryani for the rest at home.
Surprising even with the non veg Biryani going on, I was able to prepare these simple Parsi Dishes for the Vegetarians at home. I enjoyed all the dishes, why Hubby dear wasn’t so taken in by this fried brinjal slices. I realised that one has to enjoy brinjals or maybe I need to deep roast these slices for his taste.
I had planned on another Dal pori for the third day, it didn’t happen. So I am splitting the posts. I am hoping I will make the Dal Pori that I originally planned. The recipe is adapted from this post. These fried brinjal slices uses something called as the Parsi style Sambar powder. I was so surprised to read about the Parsi Style spice powder. I found this interesting post comparing the different spice powders like the Parsi Sambhar masala to South Indian type sambhar masala along with Dhansak masala.

The meal featured Vaghareli Khichri with Parsi Style Masoor Daal and Tareli Vengna ni pori

Tareli Vengna ni pori 

Ingredients Needed

Big Brinjal – 1
Turmeric powder a pinch
Salt to taste
Red Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Lemon juice – 1 tsp
Khambati / Parsi Sambar Powder – 1 tsp

How to make Tareli Vengna Ni pori

Wash and clean one medium sized big brinjal, cut into 1/2 inch thick slices to get about 8-10 slices,

Mark each slice on both sides slightly, with knife,

Soak in water until all done as brinjal tends to blacken as soon as its cut.

Remove from water and squeeze dry lightly to shake of all water.

Put in a large vessel and add all the masala powders.

Keep for 1/2 an hour.

In a thick bottomed pan add 3 tbsp oil on full flame

When hot, put to medium flame and lay out it brinjal slices

Fry until bottom side is crisp golden brown then flip side

Now sprinkle with your fingers a few seeds of mustard seeds and allow the other side to crisp golden brown and close the flame

Remove the slices and sprinkle a pinch of sugar over the fried Vengna slices

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Tareli Vengna ni pori | Fried Brinjal Slices Parsi Style

Course Main Dish – Dry Sautes
Cuisine Parsi
Dish Type Dry Side Dishes
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

You may also like


Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.