How to make Stir Fried Brinjals and Mushrooms -
Brinjals and mushrooms stir-fried with a few sauces
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Long Brinjals (लम्बे बैंगन), Mushroom (मशरूम)
Cuisine : Fusion
Course : Main Course Vegetarian
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For more recipes related to Stir Fried Brinjals and Mushrooms checkout Eggplant Chilli Garlic, Sichuan Eggplant With Black Bean Sauce, Ratatouille, Stir Fried Brinjals . You can also find more Main Course Vegetarian recipes like Sai Bhaji Peethiwali Puri with Aloo Chana Senai Roast Badami Mixed Vegetable
Stir Fried Brinjals and Mushrooms Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Stir Fried Brinjals and Mushrooms Recipe
Long Brinjals 4 medium
Mushroom 12-15
Oil 1 tablespoon
Garlic 1 tablespoon
Spring onions with greens 2
Onion cut into cubes 1 large
Red chilli sauce 3 tablespoons
Tomato ketchup 2 tablespoons
Dark soy sauce 1 tablespoon
Vegetable stock ½ cup
Salt to taste
Vinegar 1 tablespoon
Cornstarch 1 tablespoon
Fresh coriander leaves 4-5 sprigs
Method
Step 1
Heat sufficient oil in a wok. Quarter the brinjals and cut into small cubes and deep-fry in the hot oil.
Step 2
Halve the smaller mushrooms and quarter the bigger ones and put them into a bowl.
Step 3
When the brinjal pieces are done, drain them on absorbent paper.
Step 4
Heat 1 tbsp oil in a non-stick pan, add garlic and saute.
Step 5
Slice spring onion bulbs diagonally and cut the greens into big pieces.
Step 6
When garlic turns a light golden, add spring onion bulbs and saute for 1 minute.
Step 7
Add mushrooms and onion cubes and mix well. Stir-fry for 2-3 minutes.
Step 8
Add red chilli sauce, tomato ketchup and dark soy sauce and mix.
Step 9
Add vegetable stock. You can add water if you do not have stock. Mix well and cook for 1 minute.
Step 10
Add fried brinjals and a little salt and cook for 2-3 minutes. Add vinegar and mix well.
Step 11
Mix cornstarch with ¼ cup water. Chop coriander leaves and add to the pan. Add spring onion greens and 1½ tsps cornstarch water and mix well.
Step 12
Transfer into a serving dish and serve hot.
Nutrition Info
Calories : 714 Kcal
Carbohydrates : 44.4 gm
Protein : 12.3 gm
Fat : 52.7 gm
Other : 20.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
