Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 400 | Grams | Brinjals - black shiny -(Baingan) | black variety |
| 6 | Nos. | Chillies Red Dry | or chilly powder |
| 1 | units | Turmeric/Haldi | or turmeric powder |
| A | Little | Salt | to taste |
| 5 | Tablespoon | Cooking Oil | for frying |
Method:
Remove the stems of the brinjals, and cut the it into round pieces. No skin has to be removed. After cutting, put it in cold water, lest it turn black, as it contains iron.
You can grind the chillies and the turmeric, or make a paste of chilly powder and turmeric powder in a small glass jar by using a little water. If you like them a little sour, then put a wee bit of vinegar in the paste, always taste the strength. Also add salt to taste to the paste. Now apply the masala paste to the brinjal slices and leave it in the masala for half an hour, and then fry the slices, on both sides.
Make a batter of maida or gram flour and water. Dip the slices in the batter and fry in oil or ghee, as an alternative choice.
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