Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
1 medium-sized brinjal/aubergine/eggplant (200 gm); 4 tbsp besan/gram flour; ½ tsp baking powder.

Spices:

  • ½ tsp nigella seeds/kalonji/kalojeera
  • ½ tsp salt
  • A pinch of turmeric powder and sugar
  • ½ tsp chili powder.

Steps:
  1. Cut the brinjal/aubergine/eggplant (lengthwise) into thin slices. Set aside.
  2. Take the dry ingredients (besan, baking powder, nigella seeds, salt, turmeric powder, sugar and chili powder) together in a bowl. Mix well.
  3. Now slowly add water and whisk it to get a smooth and thick batter. [Note: the consistency of the batter should be like condensed milk]. Rest it for 5 minutes.
  4. Heat oil in a pan.
  5. Now dip each brinjal slice into the batter and coat the both sides well.
  6. Deep fry it on medium heat.
  7. Fry until the both sides are golden brown.
  8. Take it out of the pan.
  9. In this way make all the pieces.
  10. Serve it hot with puffed rice (muri).

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