| By : Arti Agarwal ( Posted on :23 Nov, 2005 ) | Total Views : 190 | Previous | Next |
Baigan Chaat
This will make you remember the taste several days.
Makes 4 servings
Ingradients
500 gms. Eggplant (Brinjal) (medium sized,tender)
1 tsp. Ginger (paste)
1 tsp. Garlic (paste)
5 tbs. Tamarid juice
½ tsp. Anise seed (powdered)
½ tsp. Garam masala powder
1 tsps. Coriander powder
1 tsp. Red Chilli Powder
5 tbsps. Vegetable Oil
Salt to taste
Method
1. Mix all the ingredients except brinjal and oil, to the consistency of paste.
2. Cut the brinjals into slices, round flat pieces, of the thickness about 1cm.
3. Smear the prepared paste to the slices of brinjal both sides.
4. And keep it for 5-10 minutes.
5. Heat the tava, with two tbs of oil.
6. And fry the brijals on low flame for around 10-15 min.
7. Use remaining oil to put (one drop) on each piece of brinjal
8. Fry other side by tilting the brijal, till to see golden brown color.
9. Try to cut small piece with knife at the edge of the slices on the skin, if you can cut easily then it's done.
10. Can be served as side dish with rice, or also with phulake / Chapati / roti.
