vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Crispy Brinjal

Yam Tandoori

Yam Tandoori

Tandoori yam recipe is a delicious Indian recipe served as a side dish. ...

Baingan ka salan

Baingan Ka Salan

Baigan ka Salan is a specialty from Hyderabad. Salan is a term which denotes to a spicy ...

Fish Fry South Indian

Fish Fry South Indian

Fish Fry Cooked in South Indian Style or chepala vepudu, is a popular South Indian food r...

Soya Chunk grannules / kheema Curry

Soya Chunk Grannules / Kheema Curry

Soya Chunks is an excellent source of protein and has a lot of health benefits too.This g...

DAL AND BITTER MELON CURRY 1

Dal And Bitter Melon Curry 1

Bitter Gourd is considered as the bitterest of all vegetables, but when combinedwith othe...

MIXED GREENS SAI BAAJI

Mixed Greens Sai Baaji

This traditional Sindhi recipe is a good combination of leafy vegetables with dal which p...

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 or snacks. It remains crispy and good if stored in a clean airtight container.

CRISPY BRINJAL

 

 

Crispy  brinjal  is a delicious Indian recipe served as a side dish or  snacksRead More..

About Recipe

Vankaya Sannvankaya vepudu, Kathirikai varuval, Begun Bhaja

How to make CRISPY BRINJAL

(37 ratings)
5 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
CRISPY BRINJAL
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : February 26, 2019


Ingredients used in CRISPY BRINJAL
• Slender brinjal - 3 numbers.
• Rice flour - 1 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Amchur powder - 1 pinch.
• Salt - to taste.
• Oil - to fry.
• Curry leaves - 2 springs.
Method:
  • Cut slender brinjal into thin in roundels and transfer into a plate.
  • To it sprinkle rice flour, red chilli powder, coriander powder, amchur powder, salt and mix it slightly, later deep fry in hot oil.
  • Transfer to a plate and also deep fry curry leaves and transfer to the same plate.

Now crispy brinjal is ready to serve.






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





Articles


CRISPY BRINJAL

 

 

Crispy  brinjal  is a delicious Indian recipe served as a side dish or  snacks .  Crispy Brinjal is a very delicious Indian recipe served as a side dish or can also be eaten as a snack  . This dish is made with Brinjal that are thinly sliced and coated with spice mix and deep fried until done and crisp. The crispy brinjals can also be stored in clean airtight container for few days. Generally kids hate eating brinjals, so this recipe would surely be a star dish to attract your kids in eating brinjal.

Brinjal is an excellent vegetable that is extensively used in preparing a variety of mains, side dishes, accompaniments, snacks etc. It is a highly versatile veggie that is fleshy and has a meaty texture. It blends well with other veggies and spices. The vegetable is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.

Recipe: Crispy Brinjal

Ingredients:

  1. Slender Brinjal -        3 nos
  2. Rice flour           -        1 tsp
  3. Red Chilli powder -        ½ tsp
  4. Coriander powder -        ¼ tsp
  5. Amchur powder           -        pinch
  6. Salt           -        to taste
  7. Oil           -        for deep frying
  8. Curry leaves -        2 sprigs

Directions:

  1. Cut slender brinjal into thin roundels and transfer into a plate.
  2. Sprinkle some rice flour, red chilli powder, coriander powder, amchur powder, salt over the brinjal roundels and mix gently.
  3. Deep fry in hot oil.
  4. Transfer the fried pieces into a plate and keep aside.
  5. Deep fry curry leaves and transfer into the same plate.
  6. The crispy brinjal is ready to serve.

 The vegetable flesh is smooth; as related to the tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required. Cooking of Baigan bharta can be in many variations as per their regions and liking. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata.

 

 Brinjal or Eggplant is highly nutritious vegetable and helps in maintenance of good health. The vegetable is said to be good for curing flatulence, is anti-diabetic, cures insomnia etc. Brinjal is also naturally low in saturated fats, cholesterol and sodium. This vegetable is high in water content and potassium and is an excellent cholesterol regulator. Do try preparing different types of fresh dishes. To try more delicious and favorite recipe of yours, do click on: www.vahrehvah.com. My rating: 4 stars:  ★★★★☆ 1 review(s) You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Sharavathi Ponnuswamy Posted on Wed Dec 09 2015

nice recipe...?

Reply 0 - Replies
profile image

ABarbato3 Posted on Wed Dec 09 2015

What kind of chile powder do you use? I would like to buy Indian chile powder because I think it is very different from American chili powder. I love your videos. Thanks!?

Reply 0 - Replies
profile image

Crafts And More Posted on Thu Dec 10 2015

Wow! Delicious ??

Reply 0 - Replies
profile image

Subhalakshmi Sivaramakrishnan Posted on Thu Dec 10 2015

Please mention the exact measurements of the ingredients?

Reply 0 - Replies
profile image

Sirlana David Raju Posted on Wed Jun 01 2016

my mouth started watering , came great done in home. thanks for recipe?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter