This Goan dish may have a complicated name but the recipe is super easy to make. The origin of this dish can be found in Portuguese cuisine.
It’s a balance of spicy, sour with a hint of sweetness. Reminds you of a pickle and goes well with rice and curry.
I used to make it often before but in the last few years had stopped as kids were small and couldn’t eat this. U need to have a palate for spice to truly enjoy it.
Beringela picantes or Spicy Brinjals
10 small brinjals quartered (less seed variety)
2 chopped green chillies
10 chopped garlic
1.5 tbsp sugar (u can adjust as per spice levels)
2 tbsp white vinegar
1 small onion
2 tbsp vinegar
6 dried kashmiri chilli (soak in water fot half hr)
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp haldi
6 flakes garlic
2″ pc ginger
- Make a fine paste with all the ingredients mentioned.
- Wash and pat dry the brinjals. Cut big cubes. Don’t immerse in water.
- Heat oil in a pan, add the chilli and garlic and saute.
- Add the spice paste and mix well. Fry till the raw smell goes off.
- Add the sugar, salt, vinegar and mix. taste and adjust the seasoning Add the brinjals.
- Sprinkle some water and cover and cook. Keep stirring in between so that they don’t get stuck to the pan. Sprinkle more water of needed.
- Once the brinjals are soft sprinkle chopped coriander and serve hot.
Note – this preparation is meant to be spicy and sour. So adjust chillies and vinegar as per your taste. I kept it slightly spicy as per our taste.