Fried eggplant

Batter fried Eggplant (Aubergine) is a common accompaniment with meals or as a snack in most parts of India, of which the Bengali variation called Begun Bhaja is the most famous. Every state and locality has its own versions but the essential ingredients are the same, and its very simple to make. With The Women of Fatorda masalas, all you can even get rid of the other spices, and add salt and pepper only if you prefer more your bhaja saltier and spicier than regular. Fried eggplant is also popular in various international cuisines, especially Italian where various cheeses, more commonly parmesan, is also added into the mix. What we have here is a simple Indian style recipe. We leave the variations to you.

What you need:

  • 1 large Eggplant (Aubergine/Brinjal)
  • The Women of Fatorda Gavli Bhaji masala: 1 tsp
  • Wheat flour: 2 tbsp
  • Salt to taste
  • You can also add 1/2 tsp of sugar
  • Oil for frying

Step 1 – In a bowl, add the Gavli Bhaji masala with the wheat flour and mix well adding water little by little. Keep this mixture aside.

Step 2 – Wash the brinjal and slice it into into discs, around 2 cms thick.

Step 3 – Now add the slices one by one int the flour mixture and coat it well.

Step 4 – Heat a pan with enough oil for shallow frying. You can add curry leaves to the oil if you wish which will slightly alter the flavour.

Step 5 – Place the eggplant slices on the tawa. Allow it to cook in low to medium flame until the side turns brown. Flip to the other side and continue till they are golden fried.

Step 6 – Take them off the heat when they are done and serve with tomato chutney.

Note – Like we mentioned, there are very many variations of this dish and nothing should stop you from experimenting with some of your own. Some people do add corn flour to the mix to make the masala stick and also for some extra crispiness. Though we have used our Gavli masala here, we believe many of our masalas would compliment a recipe like this, and though this is for eggplant, it’s equally valid for batter frying other vegetables too like okra (lady finger) or onions. If you intent to deep fry the vegetable then a thicker batter is advisable, and if you prefer to use very little oil, or roasting on the pan, you can avoid the wheat flour altogether and just marinate the vegetable with our masala and salt and pepper (or chilli powder) as preferred. Do let us know how your variation turned out.  Your imagination is the only limit. Do let us know of your efforts at [email protected] or else you can upload your recipe here.

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