How to make Fried Baingan -
Brinjal slices rolled in masala mix and shallow-fried, topped with hung yogurt.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Brinjal (baingan), Coriander powder (धनिया पावडर)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Moong Dosa Aloo Fingers Pizza Pasties Pilau Hazoor Pasand
Fried Baingan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Fried Baingan Recipe
Brinjal (baingan) round 1 large
Coriander powder 1 teaspoon
Salt to taste
Fennel (saunf) powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 3/4 teaspoon
Carom seeds (ajwain) 1 teaspoon
Dried mango powder (amchur) 1 teaspoon
Gram flour (besan) 1 1/2 tablespoons
Oil for shallow frying
Hung yogurt for topping
Amaranth micro greens for garnishing
Method
Step 1
Cut brinjal into ½ inch thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.
Step 2
Put coriander powder, fennel powder, asafoetida, turmeric powder, red chilli powder, carom seeds, dried mango powder and gram flour in a bowl and mix well.
Step 3
Heat some oil in a non-stick pan.
Step 4
Coat brinjal slices in the masala mixture, dust off excess and place in the pan. Shallow-fry, turning sides, till golden from both sides. Drain on absorbent paper.
Step 5
Transfer fried baingan onto a serving platter. Top with quennels of hung yogurt, garnish with amaranth micro greens and serve immediately.
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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.
