How to make Brinjal Potato Chilli Fry -

Deep fried brinjals and potatoes fingers with spicy sauces .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Potatoes (आलू)

Cuisine : Chinese

Course : Main Course Vegetarian

For more recipes related to Brinjal Potato Chilli Fry checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Vegetable Dhurandari Sindhi Sai Bhaji Lasooni Baingan Bharta Ker Sangri

Brinjal Potato Chilli Fry

Brinjal Potato Chilli Fry 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 : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Brinjal Potato Chilli Fry Recipe

  • Brinjals 4-5 medium

  • Potatoes peeled 2 medium

  • Green capsicums seeded 2 medium

  • Tomatoes seeded 2 medium

  • Refined flour (maida) 2 tablespoons

  • Cornflour/ corn starch 3 tablespoons

  • Salt to taste

  • Black pepper powder to taste

  • Dark soy sauce 2 tablespoons

  • Oil 2 tablespoons

  • Garlic chopped 3-4 cloves

  • Tomato ketchup 2-3 tablespoons

  • Soy sauce 1 tablespoon

  • Spring onion greens chopped 3 stalks

  • Green chillies chopped 2

  • Green chilli sauce 1 teaspoon

  • MSG a pinch

  • Vinegar 1 tablespoon


Step 1

Cut brinjals and potatoes into fingers. Cut the capsicums and tomatoes into strips. Parboil the potato fingers. Drain.

Step 2

Mix together refined flour, two tablespoons of cornstarch, salt, pepper powder, dark soy sauce and a little water to make a batter of medium consistency. Dissolve remaining cornstarch in two tablespoons of water and keep aside.

Step 3

Heat sufficient oil in a kadai. Dip the brinjal fingers in the batter and deep fry. Drain onto an absorbent paper and keep it aside. Similarly dip the parboiled potato fingers in the batter and deep fry.

Step 4

Drain onto an absorbent paper and keep them aside. Heat two tablespoons of oil in a pan. Add chopped garlic and sauté for a minute. Add tomato ketchup, soy sauce, green chillies, green chilli sauce, MSG, salt and pepper powder.

Step 5

Mix well, add a quarter cup of water and simmer the sauce for a three to four minutes. Add fried brinjal and potato fingers and cook on high heat for three to four minutes. Add dissolved cornstarch and mix. Add capsicum and tomato strips. Add vinegar and take off the heat. Serve immediately.

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MasterChef Sanjeev Kapoor

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 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.