Contains nuts and seeds
Serves: 3 to 4 people
Brinjal/ Egg Plant (Purple) - 400 grams
Rice Flour - 2 tablespoons
Besan or Gram Flour- 2 teaspoons
Salt - As needed
Red Chilli Powder - 2 teaspoons
Sesame Seeds - 1 tablespoon
Oil - to deep fry
For tempering: [to be deep fried]
Dry Red Chilli - 3 Nos
Curry leaves - As needed
Peanuts - 2 table spoons
Garlic - 5 pods
Chop brinjal into big cubes. You can use 'not so fresh' brinjal for this recipe as they get crunchier post cooking. Make sure they are not bitter and still consumable. Give a quick wash and strain just to keep the chopped cubes wet.
Add salt, red chilli powder, gram flour, rice flour and sesame seeds to the wet cubes. Mix gently with a spoon or fork to coat all dry powders evenly to the vegetable. If you feel the flours not sticking to brinjal, add few spoons of water and toss again with spoon. We do not want a wet batter here like pakodas or bhajis. Just coating a single layer to make otherwise soft brinjal crispy.
Fry the cubes then in hot oil and remove on a tissue paper or oil strainer.
Switch off the flame and while the oil is still hot after deep frying brinjal, add garlic pods without peeling, curry leaves, peanuts, whole dry red chillies to a mesh spatula (which we use to collected deep fried stuff) and fry them.
Ideally if brinjal is tightly coated with dry flours, it doesn't absorb even a drop of oil The taste lies in deep frying the tempering.
**That soft brinjal coated with layer of crunchy sesame, roasted garlic pods and red chillies can be savored with hot rice**