You all know that I love brinjals / eggplants whatever you call it, but amma loves it more than anything. She can have it all day without any hesitation. And She makes it traditionally as a poriyal or avial..But I always make it this way.
A simple way to make a delicious sidedish for rice..Actually I served it with bisibelabath-iyengar style which I will post tomorrow. I asked my friend who gave that recipe, what sidedish can I make for bisibelabath. Without any delay she told me to make some crispy brinjal fry and papad and gave a additional instruction that “nothing can get better than that”..Should I think anymore, So here it is…
So here I deliver the recipe..I hope you will love it and let me know the result.
Brinjals / Eggplant – 6
Rice Flour-4 tblspn
Chilli Powder-2 tsp
Coriander Powder / Malli Podi -1 tblspn
Salt to taste
Oil for pan frying
Wash brinjals and cut off the top. Now slice this thinly into circles.
In a shallow plate, take rice flour and add in chilli powder, coriander powder and salt and mix well.
Now take each brinjal slices and dip in the riceflour mixture and set aside in a plate. Do exactly same with everything.
Now heat 2 tblspn of oil( for one batch) in a frying pan and drop the brinjals one by one..
Cover with a lid and let it cook for 5 mins on one side. Now remove the lid and cook it for another 3 mins on other side on a low flame.
Remove the brinjals to a plate and continue the process until you end.
Serve hot with rice and any gravy.
I have two other blogs too..
"Colours of my Life" which is about me and my life... http://coloursofmylife-aarthi.blogspot.com
"Aarthi's Collections" which is a food blog.. http://aarthiscollection.blogspot.com
|Take all your ingrediants|
|Slice the top of the brinjal|
|and slice into circles|
|take riceflour in a plate|
|add spice powders|
|and mix well|
|dip eggplant in this mixture|
|and coat on all sides|
|everything is done|
|heat oil for frying|
|and drop brinjal pieces|
|cover it with a lid|
|flip over and fry on other side too|
|A squeeze of lemon will be good|
|I served it with the best bisibelabath...recipe tomorrow..|