Children may not like to eat Brinjal in the form of Curry, Kootu etc. But, this recipe might make a difference. Have a try...
INGREDIENTS:
Brinjal (any variety) - 250g
Sambar powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Asafoetida - 1/2 tsp
Besan flour/ Gram flour - 1/2 cup
Rice flour - 1/4 cup
Lemon - 1/2 slice
Salt
Oil - to deep fry
METHOD:
1. Chop Brinjal into thin slices as shown in the picture. I have used both green and violet variety.
2. Add Sambar powder, pepper powder, cumin powder, garam masala, Asafoetida, salt, lemon juice and mix well and keep aside for 10 minutes. Let the masalas get coated well and be absorbed in brinjal slices.
3. After 10 minutes, the mix will become soft and water content will be released.
4. Add besan flour and rice flour and mix well and keep aside for another 10 minutes.
5. If the brinjal is not fully coated, add little more besan flour and mix well.
6. If the mixture is dry, then sprinkle some water. If more water is added, the brinjal roast will not last crisp. So add water, only if needed.
7. Heat Oil in a tawa for deep frying, add one or two teaspoons of hot oil to the mixture and mix well with a spoon before deep frying.
8. Lower the flame to medium, take a little of the brinjal mixture, and drop pieces of brinjal carefully in oil, do not overcrowd, spread according to the size of the tawa and oil in it.
9.Cook well on low flame in batches, do not disturb until it is partially cooked since the flour coating might get separated from the veggie.
10. Using a frying ladle, stir on regular intervals so that all sides are cooked to golden brown.
11. Spread the brinjal fries on a tissue paper, so that excess oil is absorbed.
12. Tasty and crispy Brinjal roast/ fry is ready.
Note:
INGREDIENTS:
Brinjal (any variety) - 250g
Sambar powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Asafoetida - 1/2 tsp
Besan flour/ Gram flour - 1/2 cup
Rice flour - 1/4 cup
Lemon - 1/2 slice
Salt
Oil - to deep fry
METHOD:
1. Chop Brinjal into thin slices as shown in the picture. I have used both green and violet variety.
2. Add Sambar powder, pepper powder, cumin powder, garam masala, Asafoetida, salt, lemon juice and mix well and keep aside for 10 minutes. Let the masalas get coated well and be absorbed in brinjal slices.
3. After 10 minutes, the mix will become soft and water content will be released.
4. Add besan flour and rice flour and mix well and keep aside for another 10 minutes.
5. If the brinjal is not fully coated, add little more besan flour and mix well.
6. If the mixture is dry, then sprinkle some water. If more water is added, the brinjal roast will not last crisp. So add water, only if needed.
7. Heat Oil in a tawa for deep frying, add one or two teaspoons of hot oil to the mixture and mix well with a spoon before deep frying.
8. Lower the flame to medium, take a little of the brinjal mixture, and drop pieces of brinjal carefully in oil, do not overcrowd, spread according to the size of the tawa and oil in it.
9.Cook well on low flame in batches, do not disturb until it is partially cooked since the flour coating might get separated from the veggie.
10. Using a frying ladle, stir on regular intervals so that all sides are cooked to golden brown.
11. Spread the brinjal fries on a tissue paper, so that excess oil is absorbed.
12. Tasty and crispy Brinjal roast/ fry is ready.
Note:
- If the oil is not hot, the veggies will absorb oil and the entire recipe will become oily.
- If the oil is too hot, the outer layer will be cooked well fastly , but the inner portion might be left uncooked.
- So, once the oil is hot, lower the flame and cook in batches to get good results.
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