Vegan Fried Fish

Prep Time
20 mins
Cook Time
15 mins

Here’s a recipe that is simply delicious and so satisfying.

Credit: Rosemol Pinto


  • 4 big brinjals (aubergines)

For the recheado masala

  • 15 red Kashmiri chillies, soaked for 15-20 minutes, in just enough water to cover them
  • 1 tbsp tamarind
  • 3 tbsp apple cider vinegar
  • ½ cup chopped onion
  • 1 tbsp finely chopped unpeeled ginger
  • 1 tbsp finely chopped garlic
  • 15 peppercorns
  • 3 green cardamoms
  • 3 cloves
  • 1-inch stick of cinnamon
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 soft dates, pitted
  • 1 tbsp unrefined salt

For dusting

  • 2 tbsp chickpea flour / besan
  • 2 tbsp roasted peanut powder

For sprinkling on top

  • 1 tsp chaat masala


  1. In a blender, blend all the ingredients for the Recheado masala into a smooth paste, without adding water.
  2. On a plate, mix the chickpea flour and peanut powder, to make the dusting powder. Keep aside.
  3. Cut each brinjal lengthwise, into 4 thick slices. Make small shallow slits on either side of each brinjal slice, for it to absorb the masala.
  4. Apply the masala on both sides of each slice and sprinkle with the dusting powder.
  5. Heat a griddle (tawa). Rub a thick slice of onion or potato on the griddle.
  6. Place the brinjal slices on the griddle, cover with a lid and cook on low heat.
  7. After 3-4 minutes, flip the slices over to the other side and cook for another 3 minutes.
  8. Sprinkle it with chaat masala and serve hot.

Note: The Recheado masala can be stored (if no water has been used while blending) in an airtight container, in the refrigerator for 15-20 days.

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