Try out this delicious recipe of fried brinjals from the Bengali cuisine. Thick roundels of brinjals (also known as aubergines or eggplants) are marinated with turmeic powder, chilli powder, salt and sugar and deep fried to perfection. You can also add some flour (whole wheat/ gram flour/ riceflour or corn flour) for a crispy texture.These pair well as an accompaniment with Khichdi or dal chawal.
Large brinjals ..... 1 or 2 as needed
Turmeric powder .... 1 tsp
Red chilli powder .... 1 tsp
Sugar ...................... 1/4 tsp
Salt ........................ to taste
Rice flour ............... 1 tbsp ( can also use whole wheat flour / Besan / Corn flour )
Mustard oil ............. for frying
1. Wash the brinjals well and wipe them with a kitchen towel.
2. Cut them into thick slices. You get 5-6 slices from a large brinjal.
3. In a platter mix all the ingredients except oil.
4. Coat the slices with this mixture and rub them well with your fingers.
5. Heat mustard oil in a flat bottomed pan. Bring it to a smoking point and reduce the heat.
6. Slidein the marinated brinjals carefully adding 4-5 at a time.
7. Fry them to a crispy texture turning them intermittently. This may take 4-5 minutes.
8. Remove on a kitchen tissue to remove excess oil.
9. Serve immediately with your meals. They pair well with khichdi or dal chawal.
Check out the video
This recipe is made for the event - A-Z Recipe Challenge.
Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is B and I chose Baingan
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Recipe List of A-Z Challenge (Season 2)
A - Adraki Aloo (baby Potatoes with ginger and spice powders)
B - Begun Bhaja ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe (Stuffed Beetroot Parathas)