This is a delicious snack recipe, plantain are rich in fiber which can lower your choles...

Chicken Haleem is sold as a snack food in bazaars throughout the year. It is also a speci...

A simple spicy drumstick fry prepared with fresh drumsticks is a delicious Indian recipe ...

It is a very easy and spicy green ginger chutney. It is served with dosa....

Golden Fried Cheese and Sweetcorn Balls are the best snacks to be had any time of the day...

Haleem is stew popular in the Middle East, Central Asia, and the Indian subcontinent. Alt...

Bangalore Brinjal Fry (chow Chow Fry) Recipe, How To Make Bangalore Brinjal Fry (chow Chow Fry) Recipe

Name: Bangalore Brinjal Fry (Chow Chow Fry)
Prep time: 10 min
Cook time: 18 min
Total time: 18 min
Yield: 4

Bangalore Brinjal famously known for its funny name Chow Chow, makes this fry recipe amazingly delicious and awesome with its appealing look.

About Recipe

How to make Bangalore Brinjal Fry (Chow Chow Fry)

(2 ratings)

0 reviews so far

Prep time
10 mins

Cook time
18 mins

Total time
28 mins

Author : Vahchef
Main Ingredient : Bangalore Brinjal

Servings : 4 persons
Published date : February 07, 2019

Ingredients used in Bangalore Brinjal Fry (Chow Chow Fry)
• Bangalore brinjal (chow chow) - 2 numbers.
• Mustard oil - 2 tablespoons.
• Onions (finely chopped) - 1 number.
• Green chilies - 3 number.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Pepper (crushed) - 1 tea spoon.
• Salt - to taste.
• Coriander leaves (chopped) - 1 tablespoon.
Method:
Peel the skin of Bangalore brinjal (Chow Chow) then chop into small pieces and keep aside. Heat mustard oil in a pan, add finely chopped onions, green chilies, ginger garlic paste, sautewell. Then add chopped Bangalore brinjal (Chow Chow) pieces along with turmeric powder and cook for few more minutes. Now, season with coriander powder, cumin powder, crushed pepper, salt and it cook with closed lid for 2 minutes. Sprinkle chopped coriander leaves and serve it hot.