Brinjal in wine By Brinda Sirkar


Brinda Sirkar loves jewellery & designs jewellery. Brinda says that she is not much of a cook, but loves to partake of it. This is a recipe she found in a cookbook, but tweaked it to her taste. Everybody loves it when served at her home. It teams very well with steamed rice. She suggests that you can garnish with Thai red chillies to add a little heat & a little bit of chopped chives or cilantro to add some colour. She promises that this dish tastes wonderful.



  • Brinjal, cut into small chunk size pieces – 1 kg
  • Garlic 1 tsp crushed
  • Wine ~ 3 tbsp (Any sweet wine, or bow barracks wine, or sweet sherry)
  • Sugar ~ 2tsp
  • Cornflour ~ 1 tsp
  • Soya sauce ~ 1tbsp
  • Sesame seeds — toasted (dry roasted)
  • Finely chopped chives or cilantro (coriander leaves)



  • Fry the brinjals in white oil. You can fry in less oil, by covering with lid for some time. Keep them aside once fried.
  • Add some oil in the pan; add crushed garlic, fry them.
  • Put the mixture of soya-sauce, wine, sugar & a little water & then cornflour.
  • Let it boil for few seconds, add Brinjals.
  • Let the sauce coat the brinjals with the sauce.
  • Turn off the heat.
  • Garnish with toasted sesame seeds & chopped chives or coriander leaves (cilantro).
  • Serve with steamed rice.

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