Beringela Picantes (spicy brinjal)

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
Chopped coriander

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

  1. Make a fine paste with all the ingredients mentioned.
  2. Wash and pat dry the brinjals. Cut big cubes. Don’t immerse in water.
  3. Heat oil in a pan, add the chilli and garlic and saute.
  4. Add the spice paste and mix well. Fry till the raw smell goes off.
  5. Add the sugar, salt, vinegar and mix. taste and adjust the seasoning  Add the brinjals.
  6. 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.
  7. 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.