The Melting Pot
Saturday, February 26, 2011
Brinjal - 1 big
Red Chilli Powder
Maida / All Purpore Flour
Peanut Oil for deep frying
Wash the brinjal and pat it dry completely. Cut it sidewise into thick roundels.
Make a dry marination by mixing salt, sugar, turmeric and chilli powder. Appy this mixture to the roundels by pressing well on both sides. Marinate for atleast 10 minutes.
Sprinkle maida on the roundels, press so that the maida sticks to the brinjal and deep fry on medium heat till golden brown on both sides.
Serve with steamed brown rice and masur dal.
Post a Comment
Post Comments (Atom)