- Cuisine: Indian
- Course: Side dish
- Prep time: 15mins
- Cook time: 20mins
Ingredients:
- Brinjal/Aubergine – 1
- Besan flour – 1 cup
- Rice flour – 1/2 cup
- Red chilli powder –
- Salt
- Poppy seeds – 1/2 tsp
- Oil
- Cut brinjals in circles and 1/2 inch thickness.
- Put them in water to avoid getting dark.
- In a plate add besan, rice flour, salt, red chilli powder and poppy seeds.
- Mix them well. Do not add any water.
- Now take one by one cut circles of brinjal and dip them in the mixed dry masala powder. Coat them well.
- Do the same for rest of the batches and set aside.
First method: Oven baking:
- Preheat oven at 350 deg Fahrenheit
- Grease the baking tray and start placing one by one aubergine.
- Spray some oil over them.
- Bake them for 15mins on each sides by flipping them.
- Once done take them out and cool down a bit.
Second method: Stove top:
- Heat a pan and add 1/4 cup oil.
- Place the brinjals one by one.
- Close and cook for 5mins.
- Now flip them and cook. Do not close now.
- Once nicely fried remove and transfer to plate.
