Friday, December 7, 2012

Baingan Bhaja - Pan Roasted Brinjal

Brinjal is not an easy vegetable to love. You either love it or hate it totally. I came across this recipe while browsing through one of my favorite blogs.It sounded exotic but is actually a very simple recipe with minimum ingredients. This recipe takes its own variations in different cultures. There is a Gujarati version and a Bengali variation and also has its place in Andhra cuisine. Some claim that the dish originated in Uttar Pradesh. Couple of ingredients change in each state but the concept of dabbing brinjal slices and pan roasting them remains the same. 

Brinjal is a bland vegetable and with the correct combination of ingredients, it transforms into a tasty and wholesome dish.  This is one such recipe that makes the mushy brinjal look beautiful and adds an exotic touch to your everyday lunch. Its a simple recipe and definitely low calorie as it uses very less oil.


Baingan Bhaja
Recipe adapted from - www.tongueticklers.com





Ingredients:

Brinjal / Aubergine - 1 (I have used the long Japanese ones. But any kind should be okay)
Red Chilly Powder - 1 T
Coriander Powder - 1 T
Garam Masala - 1/2 t
Salt to taste
Turmeric - 1/2 t
Lemon Juice - 1 t
Oil - 1 T



Method:

1. Slice the brinjal into thick discs and pat dry with a kitchen towel.
2. In a plate mix the chilly powder, coriander powder, garam masala, turmeric and salt along with the lemon juice into a thick paste. Add water if required.
3. Pat each brinjal slice on the spice paste on both sides and stack separately one above the other.
4. Heat a cast iron tava or shallow fry pan. Add a drop of oil and place a brinjal slice on top. Arrange the rest of the slices similarly and after a minute turn the slices over and cook on both sides until done. The cooked slices should not be soggy or mushy but must be soft and chewy with a bright golden orange hue.
5. Serve hot with dal and rice.



Notes:


  • This can be grilled in the oven though I haven't tried it. Its quite easy and fast on the stove top itself.
  • Must be served and eaten hot. Keeping it until the next meal would result in making it soggy. Leftovers can be made into raita and served for the next meal.


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