Crispy fried baingan is a delightful Indian dish featuring thin slices of eggplant (baingan) that are seasoned with spices, coated in a light batter, and deep-fried to golden perfection. The result is a crunchy exterior with a tender, flavorful interior. Often enjoyed as a snack or side dish, it pairs wonderfully with chutneys or a squeeze of lemon. This is also known as Vangya Chi Kaap in marathi.
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Ingredients Quantity
Ginger garlic paste 1½ tbsp
Lemon juice 1 no
Coriander powder 1 tbsp
Turmeric powder ½ tsp
Red chilli powder 1½ tsp
Garam masala 1 tsp
Chaat masala 1 tsp
Salt to taste
Oil 1 tsp
Long brinjal 3 no
Semolina 1½ cup
Poppy seeds ¼ cup
Oil 1 tsp
Chaat masala for sprinkle
Red chilli powder for sprinkle
Method :-
1. Take a large mixing bowl and add ginger garlic paste, lemon juice,
coriander powder, turmeric powder, red chilli powder, garam masala,
chaat masala, salt and oil mix well.
2. Take a long purple brinjal and cut it into one by two pieces.
3. Coat masala on top of brinjal and apply all sides of them.
4. Prick the brinjal from inside to absorb the masala evenly and leave aside
for a half an hour.
5. Place a pan on medium flame and heat the oil.
6. Take a plate and add semolina and poppy seeds into it and mix well.
7. Take each brinjal slice and place it on the semolina.
8. Evenly dredge and coat the brinjal slice with the semolina. Dust of
excess semolina by gently tapping the slice.
9. Add the well coated brinjal on the pan and Fry until golden brown and
crispy on both sides, turning occasionally. This should take about 3-4
minutes per side.
10. Side out in serving plate and sprinkle chaat masala and red chilli powder
on top.
11. Enjoy your crispy fried baigan with a dip of your choice or as a side dish
to a main meal!
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5 июл 2024
