Shallow fried brinjal is a maharashtrian recipe that’s easy to prepare and delicious at the same time.
- 1 big purple brinjal (longer in length and not very plump)
- 1/4th cup rice flour
- 2 tbsp thick rawa/ semolina
- Salt to taste
- A pinch of asafoetida
- 1/8 tsp turmeric powder
- 1 1/2 tsp Kashmiri chilli powder (adjust to personal taste)
- Oil for shallow frying
- Wash and dry the brinjal and slit it horizontally into 1/4th ” thick slices. Dip the slices in salt water for 5 minutes to prevent them from discoloring.
- Combine the mentioned ingredients, remove the brinjal slices from water, tip off excess water and coat them with the flour mix and dust excess flour.
- Heat a cast iron tawa/ skillet and place the brinjal slices on it. Leave oil from the sides and cook them over low heat till golden and crisp on each side. Pour a little oil from the sides when they need replenishing.
- The vangi/ brinjal are done when they are evenly golden and crisp.
- Serve hot with chapatis or varan ( dal) and rice.
- Adding rawa makes the brinjal crispier.Adding rice flour helps to evenly coat the brinjal.
- Shallow fried brinjal should always be served hot as they tend to lose their crispiness quickly.
- Look for a shiny and smooth brinjal.
- To pick a brinjal with less seeds always choose the one with lighter weight.
- The crown and stem of the brinjal should be bright green. It shouldn’t be dry or brown.
- It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.
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