Sunday, January 10, 2010

Brinjal fry

Brinjals/eggplants - sliced lengthwise into 3/4 pieces and then cut into fingers (as shown in the picture).

For the marinade:
Chilli powder
Turmeric powder
Ginger-garlic paste
Monosodium glutamate (optional)
Sugar (optional)
Coconut milk powder/cream (optional)
Chickpea flour (optional)
Curry leaves

Oil for deep frying

After slicing the brinjals, soak them in water for an hour. Then take them out and dry them thoroughly.
Make a paste out of the ingredients for the marinade with a drop of oil. Ensure that the consistency is not watery.
Rub the marinade on to the dry brinjal pieces and marinate for an hour.

Heat the oil in a frying pan and fry the brinjals.
Ensure that both sides are done well.
Since you are deep frying the brinjals, a lot of oil might be left over. Slice some onions and green chillies and fry them in the same oil.

Postscript: Here you can see the same recipe used by a friend.

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