Spicy Brinjal (Eggplant) Semolina Fry that is slightly crispy and crunchy from outside and it is healthy too! The traditional version is deep-fried in mustard oil. But, this one is pan-fried in olive oil. It does not affect the taste at all.
They make a wonderful side dish with plain rice and dal or khichdi or with paratha. A very simple, yet fabulous dish of eggplant slices, coated with spices, besan, rice flour and semolina and then fried.
Each lends a unique touch to the recipe. Rice Flour provides the crispiness, and semolina provides the crunch.
1 big eggplant, sliced
1 tsp garam masala
Oil as required to cook
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp black pepper powder
1 tsp Garam Masala Powder
1/4 tsp Asafetida
4 tbsp Rice Flour
4 tbsp Roasted Semolina
5 tbsp Besan or Gram Flour
Salt to taste
Steps To Make brinjal semolina fry
Slice the Eggplants or Baingan
In a plate, mix together red chilli powder, asafetida, black pepper powder, turmeric powder, salt and garam masala powder.
In another plate, mix together besan or gram flour, rice flour and semolina and keep aside.
Meanwhile, heat a non stick flat pan and add 1 tbsp olive oil.
Now take a slice of eggplant, rub the both sides of the eggplant with the spice mix.
Now pat the brinjal on both sides with the coating of besan, gram flour and rice flour.
Place them carefully on the hot non stick pan, add few drops of oil on the sides and allow it to cook over low flame. Fry the eggplant slices on both sides till they turn crisp and golden-brown in color.
Once done, serve it hot with plain rice, dal or with Flat bread /Paratha With Fenugreek Leaves.