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Brinjal Tawa Fry

Feb-02-2018
Ashvini Singh
5 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Brinjal Tawa Fry RECIPE

This recipe taste good when prepared with mustard oil but if it is not available then you can use any other cooking oil as well.The original recipe involves shallow-frying the baingan in lots of oil till it is succulent and aromatic. We have tweaked the recipe smartly to get the same awesome results with minimal oil! This recipe is a perfect example to show that diabetics can have any of their favourite dishes, provided they tweak the cooking style and ingredients appropriately to get the same fabulous taste and texture within acceptable calorie levels. You will enjoy the flavour of this Begun,Tawa Fry with its peppy blend of spice and tang!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Pan fry
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. Eggplant- 1 ( 300 – 350 gms)
  2. mustard Oil- 4 to 5 tbsp
  3. chickpea flour- 2 tbsp
  4. Green Coriander- 2 to 3 tbsp (finely chopped)
  5. Green Chili- 1 (finely chopped)
  6. ginger Paste – ½ tsp
  7. Asafoetida- ½ pinch
  8. cumin Powder- ½ tsp
  9. Dry mango powder- ¼ tsp
  10. coriander Powder- 1 tsp
  11. Garam masala - ¼ tsp
  12. turmeric Powder- ¼ tsp
  13. Red chili powder- ¼ tsp
  14. turmeric Powder- ¼ tsp
  15. Salt- 1 tsp ( or to taste )

Instructions

  1. TAKE 3 TBSP CHICKPEA FLOUR,TURMERIC POWDER- ¼ TSP
  2. SALT- 1 TSP. GARAM MASALA - ¼ TSP. ASAFOETIDA- ½ PINCH. CUMIN POWDER- ½ TSP
  3. DRY MANGO POWDER- ¼ TSP. RED CHILI POWDER- ¼ TSP. CORIANDER POWDER- 1 TSP. GREEN CHILI- 1 (FINELY CHOPPED) GINGER PASTE – ½ TSP. GREEN CORIANDER- 2 TO 3 TBSP (FINELY CHOPPED)
  4. MIX THE ALL INGREDIENTS
  5. REMOVE STALK FROM THE BRINJAL AND MAKE 1/2 TO 3/4 CM THICK ROUNDELS FROM IT
  6. AFTER THIS COAT EACH ROUNDEL WITH THE PREPARED MASALA VERY NICELY
  7. THE MASALA STICKS TO THE ROUNDELS AS THEY ARE LITTLE JUICY AND MOIST. PLACE THESE COATED ROUNDELS IN A SEPARATE PLATE.
  8. HEAT A PAN AND POUR SOME OIL OVER IT. 
  9. WHEN THE OIL IS SUFFICIENTLY HOT, PLACE THE ROUNDELS OVER IT. ROAST BAINGAN KATRI ON LOW-MEDIUM FLAME
  10. WHEN THE KATRI IS LITTLE BROWN FROM BENEATH, FLIP THE SIDE AND LET IT ROAST FROM THE OTHER SIDE AS WELL.
  11. FLIP THE SIDE OF KATRIS AGAIN
  12. WHEN THEY GET GOLDEN BROWN IN COLOR, PRESS THEM A LITTLE IF THEY HAVE TURNED TENDER. KATRI IS READY, TAKE THEM OF FLAME AND SIMILARLY ROAST REMAINING KATRIS AS WELL. 
  13. BAINGAN KATRI IS READY 
  14. GARNISH WITH SOME GREEN CORIANDER AND BAINGAN KATRI IS READY TO SERVE

Reviews (1)  

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Hema Mallik
Feb-07-2018
Hema Mallik   Feb-07-2018

Woww...Yummyyy...

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