South African Food | EatMee Recipes

Brinjal Fry

Denisiya
Brinjal Fry

Brinjal Fry

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.
  2. Brinjal Fry
  3. Add in salt to the chili bite mix.
  5. Mix well.
  7. Pour in cold water.
  9. Mix well.
  11. The consistency should be a thick as it should hold on the slices of brinjal (eggplant).
  13. Rinse brinjal (eggplant) & place on a cutting board.
  16. Slice the brinjal (eggplant) so that it forms circular shapes.
  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.
  21. Carefully place the coated slices of brinjal (eggplant) into the hot oil.
  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.
  26. Each slice should be golden brown in colour. Remove the slices from the hot oil.
  28. Place them on a paper towel to remove any excess oil.
  30. Serve this delicious brinjal fry slices whilst hot & crispy.
  33. They go well with a spicy dipping sauce.
  35. Traditionally, these Brinjal Fry’s are also served by sandwiching them in buttered bread.
  38. It may also be served as a side to many other dishes including Yellow Split Pea Dhall.

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