For those who don’t like brinjal or egg plant, try this easy, crispy and tasty recipe for a change and I am sure u will love it.
3 midsized, preferably round shaped brinjals or eggplants
1 1/2 cup rice flour
3 tbsp besan
1 tsp cumin seed powder
1 1/2 tsp red chili powder
1/2 tsp turmeric
Salt to taste
Oil for cooking
How to Cook:
Cut the brinjals or eggplants into thin slices. Soak all those slices in water. Alternatively a little salt and red chili powder can be rubbed gently to slices. With salt and chili brinjal drains water.
In a plate, take rice flour, besan, cumin seed powder, red chili powder, turmeric and salt. Mix it well. This is the masala for coating the brinjals.
Now take one slice and coat it with the masala. Put it on hot tawa and drop a little oil around the edges of slice. Put the lid. Let the stove flame be low. After two – three minutes remove the lid and reverse the slice. Cook till the slice is golden brown from both the sides.
Repeat the procedure with other slices. 4 – 5 slices at a time can be cooked. Serve hot.
We use dry masala. Though it sticks to wet slices, a little bit stays back on the tawa. So it is advised to clean the tawa with a tissue paper after every batch is removed.
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