Brinjal / Eggplant( finely sliced )
1/4 tsp turmeric powder
Salt to tate
Half cup gram flour
1 tbsp rice flour
1 tsp chilli powder
A pinch of hing
1 tsp kalongi seeds
An1 egg (optional)
Chopped curryleaves (optional)
Oil for frying
Marinate the brinjal slices in salt & turmeric.
Mix the other ingredients & keep aside for some time.
If the batter is thick add some water.
Heat oil in a frying pan.
Dip the sliced brinjal in the batter & deep fry.
Cook both sides of the bajji until golden brown.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with tea.
31 juillet 2015