Usiri Karam podi is an excellent spice mix powder mixed with rice and ghee. ...

Gunpowder and ghee dosa with sago batter is a dosa variety which is enriched with ghee an...

Tri colored naturally flavored with spinach, carrot, and paneer is a perfect snack for ce...

Spinach chutney is exceptionally, an exotic and flavorful side-dish or accompaniment made...

A rich and delicious fried stuffed paneer sandwiches in a smooth, creamy onion-tomato ba...

A delicious sago dish that you can serve anytime of the day for everybody. This simple an...

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)

(23 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.