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Recipes >> Pizza, Loaf, Rolls Recipes > Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle by Smita Dogar

Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle

Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle
Prep Time
20 Mins
Cook Time

1 Hour

As Desired
Find out how to make Crispy Brinjals with Hot Garlic Sauce, along with Vietnamese Wraps and Mustard drizzle from Master Chief Smita Dogar. It is mainly a bringal dish with numerous spices.
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Source:  Smita Dogar in MasterChef India on StarPlus TV Channel
2 Ratings
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  • Purple Brinjals 8 (cut in half lengthwise and scored criss cross, small)
  • Oil for frying
  • Salt to taste
  • Black pepper powder to taste
  • Corn flour 3 tbsp
  • Sesame oil 2 tbsp
  • Garlic 100 gm (finely chopped)
  • Ginger 2” piece (finely chopped)
  • Red chili paste 3 tbsp
  • Tomato puree ½ cup
  • Tomato ketchup ½ cup
  • Rice vinegar 5 tbsp
  • Vegetable stock cubes 3 cubes (made into 500 ml stock)
  • Celery 1 bunch (finely chopped)
  • Mustard kasundi 6 tbsp
  • Lemon juice 3 tbsp
  • Honey 3 tbsp
  • Carrots 2 (cut into juliennes)
  • Red capsicum 1 (cut into juliennes)
  • Green capsicum 1 (cut into juliennes)
  • Yellow capsicum 1 (cut into juliennes)
  • Spring onions 1 bunch (cut into juliennes)
  • Chili flakes 2 tsp
  • Soya sauce 1 tbsp
  • Fresh Coriander as required (finely chopped)
  • Spring roll wrappers 1 packet

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Cooking Directions

  1. Heat oil in a skillet.

  2. Season brinjals with salt and black pepper, dredge with corn flour and deep-fry till golden.

  3. Remove and drain on absorbent paper.

  4. Heat 1 tbsp sesame oil, add 3/4th of the garlic and sauté till golden.

  5. Add ginger, red chili paste, tomato puree, tomato ketchup and half the vinegar and cook for 5 minutes.

  6. Mix in ½ cup vegetable stock and half the celery.

  7. Mix corn flour with stock to a thin paste.

  8. Bring sauce to a boil and thicken with corn flour mixture. Add salt.

  9. Combine mustard kasundi with lemon juice and honey, mix in salt and pepper and keep aside.

  10. Heat 1 tbsp sesame oil, add remaining garlic and sauté for a few seconds.

  11. Mix in carrots, capsicum, spring onions and stir-fry on a high flame.

  12. Toss in remaining vinegar, chili flakes and soya sauce.

  13. Cool the mixture.

  14. Boil water and dip spring roll wrappers in the water.

  15. Remove and pat dry.

  16. Spoon vegetable mixture in the centre of the sheet and quickly roll into oblong spring rolls.

  17. To assemble, spread hot garlic sauce on a serving plate.

  18. Arrange aubergines on the sauce and Vietnamese rolls on the side.

  19. Drizzle over with mustard sauce and serve hot.

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