How to make Rawa Fried Baingan -

Brinjal round slices coated with spices and semolina, shallow fried till crisp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Rawa Fried Baingan checkout Begun Bhaja, Baingan Bharta Rolls, Masala Rawa Baingan, Millefeuille Of Tabbouleh And Grilled Vegetables . You can also find more Snacks and Starters recipes like Frittata Maune Granola Bar Ghugni - SK Khazana

Rawa Fried Baingan

Rawa Fried Baingan Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rawa Fried Baingan Recipe

  • Brinjal 1 large

  • Semolina (rawa/suji) 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Lemon 1/2

  • Oil for shallow frying

  • Fresh coriander sprigs for garnish

  • Lemon wedges to serve

Method

Step 1

Take water in a bowl. Cut brinjal into ½ centimeter thick roundels and soak them in the water.

Step 2

To prepare marinade, take ginger-garlic paste in a plate, add red chilli powder, turmeric powder, salt and squeeze the juice of ½ lemon and mix well.

Step 3

Take semolina on another plate, add salt and mix well.

Step 4

Apply the marinade on both side of each roundel and coat them with semolina.

Step 5

Heat some oil in a non-stick pan, place the roundels in it and shallow-fry, turning sides, till they are evenly golden and crisp on both sides. Drain on absorbent paper.

Step 6

Keep them on a serving platter, garnish each roundel with a coriander sprig and serve hot with lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.