Brinjal Roast / Vaingana Bhajja Pitto
A delicious, mouthwatering, traditional Konkani, hot and spicy, deep-fried and roasted brinjal / eggplant / aubergine stir-fry.
Servings Prep Time
6servings 1hour
Cook Time
Servings Prep Time
6servings 1hour
Cook Time
For making the bhajja pitto (mixed roast powder):
  • 25gm coriander seeds
  • 50gm split black gram lentils(urad dal)
  • 3gm fenugreek seeds
  • 5gm asafoetida
  • 15gm dry hot red chilies
For the brinjal roast:
  • 15gm bhajja pitto(mixed roast powder)
  • 750gm brinjal(stems removed)
  • 300gm grape tomatoes
  • 2sprigs curry leaves
  • 5gm mustard seeds
  • 2gm turmeric powder
  • 10gm powdered salt
  • 500ml cooking oil(to deep-fry)
To make the bhajja pitto (mixed roast powder):
  1. Set a frying pan or wok on high heat.
  2. Tip in all the five ingredients for the bhajja pitto (mixed roast powder) and stir continuously for 3 1/2 minutes (210 seconds). Switch off the heat.
  3. As soon as it is cool enough, transfer to the dry grind jar of your food processor and grind to fine powder.
  4. Store in a small, sun-dried, air-tight container or jar at room temperature.
To prepare:
  1. Chop the brinjal to medium sized pieces of uniform size (see picture) and set aside.
  2. Cut each grape tomato into 3 pieces and set aside.
  3. Set a deep frying pan or wok on high heat. Pour in the cooking oil.
  4. As soon as the oil is hot (it should not smoke), tip in a third of the brinjal pieces.
  5. Stir occasionally and deep-fry for 10 minutes, or until the insides of the brinjal turn a golden brown. Lift out and drain off the excess oil.
  6. Deep-fry the rest of the pieces likewise in two more batches.
To cook:
  1. Set a cast-iron wok (for best taste) on high heat. Pour in 50 ml of the flavorful hot oil in which you just deep-fried the brinjal. Throw in the mustard seeds.
  2. As soon as the mustard seeds are about to finish crackling, pull the curry leaves off their sprigs and toss them in.
  3. Stir once and tip in the tomato pieces. Stir and put in the powdered salt, the turmeric powder and the specified quantity of bhajja pitto. Stir for a minute.
  4. Now chuck in the deep-fried brinjal pieces. Stir well for a minute more, and switch off the heat. Cover with a lid.
  5. Your mouthwatering brinjal roast is now ready to enjoy! Serve with hot rice, porridge, cherupayar kanji, fried rice, biriyani, chappati, porotta, puri, pathiri, vellappam, idli, dosa, appo, machkat, or with freshly baked bread. Bon app├ętit!