Nov 212013

This is a Chinese style Manchurian preparation with Brinjal.This recipe is adapted from Lakshmi Nair’s cookbook Magic Oven “Pachaka Kala”.This can be served as a good starter during parties.

Brinjal Manchurian (2)



  1. Brinjal(cut lengthwise) – 4
  2. Corn flour – 8 tbsp
  3. Maida/all purpose flour – 8 tbsp
  4. Ginger(chopped) – 2 tbsp
  5. Garlic(chopped) – 4 tbsp
  6. Green Chilly(chopped) – 2 tbsp
  7. Celery(chopped) – 4 tbsp
  8. Soy sauce – 2 tbsp
  9. Tomato Sauce – 3 tbsp
  10. Sugar – 1 tsp
  11. Salt
  12. Oil –
  13. Water – 1/2 cup
  14. Spring onion (chopped) -  1 cup

Brinjal Manchurian (4)


  1. To make Batter, mix corn flour,maida and salt.Marinate brinjal pieces in the batter and keep aside for 30 minutes.
  2. Heat oil in a pan. Fry brinjal pieces till done.if you want to retain the crispiness, you can fry one more time.
  3. Heat 1 1/2 tbsp oil in a pan.Saute chopped garlic, ginger,green chilly and celery.
  4. Add soy sauce, tomato sauce,sugar,salt and stir well..check salt before adding it as soy sauce contains salt.
  5. Add 1/2 cup of water and let it boil.
  6. Once the gravy is thick, add fried brinjal pieces to it.Stir well till dry.
  7. Finally add spring onion to it.
  8. Garnish with spring onions.
  9. Serve with rice or as appetizer

Brinjal Manchurian (1)

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Vazhuthananga Manchurian/Eggplant Manchurian/Brinjal Manchurian, 5.0 out of 5 based on 1 rating

Posted by prajusha Tagged with: , , , , , ,

4 Comments to “Vazhuthananga Manchurian/Eggplant Manchurian/Brinjal Manchurian”

  1. Demetra says:

    This recipe looks delicious. I have never had eggplant cooked like this, I’m really looking forward to trying it.

  2. Sounds interesting.. thanks for the recipe :)

  3. prajusha says:

    Thank u Hari..

  4. prajusha says:

    Thanks..Try it out and let me know .

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