BRINJAL FRY

This Indian Recipe Makes ± 10 Pieces Depending On The Brinjal Size

This delicious Brinjal Fry recipe is very popular in the Indian homes of South Africa. I grew up having them on those vegetable days. Although I am not too fond of brinjal, I quite like the taste of it when it is prepared this way.

Smooth, sweet eggplant covered with batter & pan fried to form a golden brown & crispy coating. This savoury dish can be served as a starter or a snack.

This dish is also known as Beguni in India.

Eggplant (Solanum melongena), or aubergine, is a type of nightshade developed for its consumable organic product. Eggplant is the basic name in North America & Australia, yet British English uses aubergine. It is known in South Asia, Southeast Asia & South Africa as brinjal. Other normal names are melongene, garden egg or guinea squash.

This is generally utilized as a part of cooking. As an individual from the family Solanum, it is of the same family as the tomato & the potato.

Brinjal Fry Ingredients:

• 2 boxes chili bite mix (500 grams)
• 1 cup (250 ml) cold water
• 2 teaspoons salt
• cooking oil for deep frying
• 1 large eggplant (brinjal)

Method:

1. In a medium sized bowl, empty the contents of the chili bite mix. If chili bite mix isn’t on hand, simply mix 2 cups of chickpea flour (chana/gram flour), 2 teaspoons salt, 1 teaspoon baking powder, 1 tablespoon chili powder, 1 teaspoon cumin (jeera) powder, 1 teaspoon coriander (dhania) powder & 1 teaspoon chili flakes.
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3. Add in salt to the chili bite mix.
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5. Mix well.
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7. Pour in cold water.
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9. Mix well.
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11. The consistency should be a thick as it should hold on the slices of brinjal (eggplant).
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13. Rinse brinjal (eggplant) & place on a cutting board.
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16. Slice the brinjal (eggplant) so that it forms circular shapes.
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18. Heat enough cooking oil in a pot for deep frying on medium-high heat. Place a drop of batter in the oil, if the batter bubbles & rise to the top, the oil is ready.
19. Take a slice of brinjal (eggplant) one at a time & dunk it into the batter, coating it thoroughly.
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21. Carefully place the coated slices of brinjal (eggplant) into the hot oil.
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23. Do not overcrowd the pan. The brinjals (eggplants) should not be placed over or under one another.
24. Allow the brinjal (eggplant) slices to fry properly on one side for a couple of minutes before turning them over. If you turn them over too soon, the batter may come off the slices.
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26. Each slice should be golden brown in colour. Remove the slices from the hot oil.
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28. Place them on a paper towel to remove any excess oil.
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30. Serve this delicious brinjal fry slices whilst hot & crispy.
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33. They go well with a spicy dipping sauce.
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35. Traditionally, these Brinjal Fry’s are also served by sandwiching them in buttered bread.
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38. It may also be served as a side to many other dishes including Yellow Split Pea Dhall.