Fresh brinjals are chosen for making Brinjal Vathal. They are sliced into suitable sizes for drying. The brinjal slices are cleaned, spiced with salt, and sometimes with additional spices like red chili powder and asafoetida (hing). The spiced brinjal slices are then spread out in the sun on clean surfaces or mats for several days to dry. The sun-drying process removes moisture from the brinjal slices, preserving them and intensifying their flavor. Brinjal Vathal serves as a flavorful and slightly tangy condiment in South Indian cuisine. Once completely dried, Brinjal Vathal is stored in airtight containers in a cool, dry place.
Weight : 100g