Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 400 | Grams | Brinjals - black shiny -(Baingan) | A -black variety |
| 1 | Teaspoon | Turmeric Powder | A -make paste |
| 2 | Teaspoon | Chilly Powder, Red | A -make paste |
| 1/2 | Teaspoon | Vinegar | A -optional, for paste |
| A | Little | Salt | A -add to taste |
| 3/4 | Teacup | Flour, Gram /Chana Ata | A - Batter for dipping |
| 5 | Tablespoon | Cooking Oil | A -for frying |
| 1 | Medium | Coconut (Narial) | B -To be ground with jeera |
| 1 | Teaspoon | Jeera (Cumin Seeds) | B -To be added while grinding coconut. |
| 2 | Medium | Onion | B -sliced masala for curry |
| 2 | Medium | Chillies Green | B -sliced masala for curry |
| 1 | Piece | Ginger (Adhrak) | B -sliced masala for curry |
| 2-3 | Flakes/Cloves | Garlic (Lason, Losun) | B -sliced masala for curry |
| 1 | Tablespoon | Cooking Oil | B-for seasoning |
| 1 | Medium | Onion | B -for seasoning - sliced |
Method
A. 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, to prevent oxidation.
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.
Make a batter of maida or gram flour and water. Dip the slices in the batter and fry in oil or ghee on both sides.
B - Curry:
Scrape the coconut, and grind it with jeera and extract 1/2 cup thick juice and 1 cup thin juice to prepare curry.
Prepare the sliced masala. In a vessel, heat cooking oil, and fry one sliced onion. Add the sliced masala and fry. Then, add the thin juice and bring it to a boil till the onion is fully cooked. Add the fried brinjals, boil and then add the thick juice.
Simmer for five minutes.
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