Wednesday, February 8, 2012

Spiced brinjal circles (aubergine/eggplant)... :)

T came over when i was frying these & his first reaction was - "i know whom u learnt this from!!!"... & yeah, he did get it right - Sonali again!!!! :D :D You need:
brinjal/aubergine/eggplant - the bigger variety
---according to taste---
salt, chilly powder/flakes, turmeric, garam masala
How to:
Cut the brinjal horizontally in circles - about 0.5cm thickness or a little more should do. Marinate them in the above ingredients & let it rest for sometime. I had marinated it the previous day. So all i had to do was take it out of the fridge & start frying them when i wanted to.
Once the circles are marinated, shallow fry them in a little oil. Drain on a paper towel & serve. :)
Make sure you pick a young fruit so that you don't end up with a seedy circle. The seeds that you see in the pik are from the chilly flakes. :)
You need to cook this on a medium~low flame till the firmness gives way & the skin starts to shrink. This could take some time during which you need to ensure that it does not burn.

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