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Crispy Brinjal

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Crispy Brinjal Recipe, Baingan Ringna sukhi sabji, How To Make Crispy Brinjal Recipe

Crispy brinjal is a delicious Indian recipe served as a side dish. Brinjal slices in rice flour, makes the brinjal absorb less oil and gives a nice crispy finish.

Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
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About Recipe

Vankaya Sannvankaya vepudu, Kathirikai varuval, Begun Bhaja

How to make CRISPY BRINJAL

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
CRISPY BRINJAL
Author : Vahchef
Main Ingredient : Brinjals
Servings : 2 persons
Published date : February 15, 2019


Ingredients used in CRISPY BRINJAL
• Chickpea flour - 2 tablespoons.
• Corn meal - 1 tablespoon.
• Fennel powder - 1/4 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Red chili powder - 1/4 tea spoon.
• Chaat masala - 1/4 tea spoon.
• Turmeric powder - 1 pinch.
• Salt - to taste.
• Green chilies - 3 numbers.
• Oil - 6-8 tablespoons.
Method:
  • Take a bowl and add chickpea flour, cornmeal, fennel powder, cumin powder, coriander powder, red chili powder, chaat masala, turmeric powder, salt, water and mix the batter without lumps.
  • Cut the eggplant into round slice and dip in the batter.
  • Heat oil and place the eggplant slices and shallow fry on both sides.
  • Add green chilies sprinkle a little salt on them.
  • Transfer it to a paper towel and sprinkle little red chili powder, chaat masala.

Now the crispy brinjal is ready to serve.






Cooking with images Vange bhaji, Brinjal Eggplant , Badanekai Gulla palya





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Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.


 

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