Near Alibag on the way to Murud there is a village called Borli/Borlai. It is very famous for its huge sized brinjals. They are as big as 1.5 feet in length and 0.5 feet in width. These are the best ones for Baigan ka bharta or fries like we do in Thal. They are very simple to make but need to watch calories when gorging on them. I have tried baking them too but don't taste as divine as the shallow fried ones.
Ingredients
1 huge brinjal
1/2 teaspoon turmeric
2 teaspoons red chilli powder
1/4 teaspoon asoefotida
salt to taste
Oil to fry
Cut the brinjal into round slices about 1/2 inch thick and lightly draw a chequred pattern on the slices with a knife. Layout the pieces on a board and smear with the turmeric, salt, chili powder, asoefotida and leave to stand for 5 mins. Shallow fry the slices in a non stick pan. The fried brinjals can be eaten with steaming hot rice or rolled in a chapati. At home we kids loved it with rice so much that on the day the dal would remain untouched. In our joint family the lady who made fried brinjals for us kids got a scolding from Dad and uncles for making junk food that is sooooo oily and spoling us kids :) everytime they were made.
Ingredients
1 huge brinjal
1/2 teaspoon turmeric
2 teaspoons red chilli powder
1/4 teaspoon asoefotida
salt to taste
Oil to fry
Cut the brinjal into round slices about 1/2 inch thick and lightly draw a chequred pattern on the slices with a knife. Layout the pieces on a board and smear with the turmeric, salt, chili powder, asoefotida and leave to stand for 5 mins. Shallow fry the slices in a non stick pan. The fried brinjals can be eaten with steaming hot rice or rolled in a chapati. At home we kids loved it with rice so much that on the day the dal would remain untouched. In our joint family the lady who made fried brinjals for us kids got a scolding from Dad and uncles for making junk food that is sooooo oily and spoling us kids :) everytime they were made.
Similar like Begun Bhaja (Brinjal Fry) of the Bengali's. It's very tasty with Hot rice and Ghee with a green chilly. You can have it with Chapati too. A good side dish with Dal and rice. :)
ReplyDelete