Nov 5, 2012

Brinjal comes in Bengali Style

If I have not told you before, Brinjal / Baingan or Baby Egg Plant is my favorite vegetable. All of my friends from school and college know about my passion towards this vegetable, I think the flavor of this vegetable in any form, Chutney, Fry, Curry and Rice is fabulous and mesmerizes me. I always talk about this vegetable which inspires some or bore some, but all of my friends will remember me when ever they eat or cook Brinjal.. :-) My mom makes several varieties with this brinjal/baingan ( she is a fond of this vegetable too, may be that's how I got it form her genes).

Brinjal Comes in Bengali Style
One day when I was browsing Vah Reh Vah ( my fav online cookery show), I have come across this recipe, which calls this as a Bengali dish, not sure in Bengal they get this type of Eggplants than our regular baingan or brinjal. But this seemed very simple, easy recipe and can be made with Eggplant which are abundant here ( in USA) and looks like a fancy dish (than our routine baingan curries or stir-fries). and then I thought I got to give it a try.  And one fine day, I made it happen and I am so happy with the end result and the easiness of this recipe, since then I have made this dish several times which substitutes for the healthy side. Here is the recipe, Njoy!

Eggplant - 1
Red Chili Powder -1 tsp
turmeric powder - 1/2 tsp
salt  - 1 tsp
coriander powder  - 1/2 tsp
rice flour  - 1/3 cup (or as needed)
Vegetable Oil ( or Canola Oil ) - 2 Tbsp ( for shallow frying)

Preparatory Steps:
  • Wash and Pat dry the Eggplant. Slice horizontally into 1/2 inch thick slices. 
  • Place these rounds in slated water for 5 - 10 min to avoid dis-coloring or turning into black. Drain these and pat dry the rounds and keep aside.
  1. In a small bowl mix the salt, red chili powder, turmeric powder and coriander powder.  Coat the egg plant rounds with this spice mixture and marinate for 5-7 minutes.
  2. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour on both sides. ( do not coat on the side edges leaving the skin open)
  3. Now pan fry these rounds till crisp and golden brown on both sides.
  4. Serve hot with rice or roti along with some raita on the side.

You have to add at least 2 foods form purple group to your plate per week.

all spiced up and looking slurpyy already!

Coat with Rice Flour for crispier outside...

I want to share about a new addition to my kitchen, Today I have bought my Pure Komachi 2 series blades from Costco, after using it's Santoku knife I am very much impressed and now bought the whole set.  As I have never owned proper knives as reluctant to spend money on the knives that I may not use, but today tempted by these bright colors and VJ fully supported me to buy these as he thought my kitchen totally deserve these. :-) Now I can't wait to use these variety of blades as the professional chefs do. ;-) Go and Claim yours....Have Fun!

take care until we meet here again...


  1. WOW!!! it looks so crispy:) thanks for sharing.

  2. I made similar eggplant fry . Love your version delicious.

  3. Yummy Eggplant fry.. Love the presentation

  4. looks so crispy,easy and different...

  5. looks delicious and very tempting dear :)

  6. This is one of my fav recipes for eggplant..I love it....Your step by step recipes are so well done :)



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