For the Blogging Marathon #115 theme of “Monsoon Delights”, after the Urulakizhangu Bonda, it is this super simple fritter made with brinjals/ aubergine/ eggplants – call it whatever you want! 😉 We had this huge brinjal sitting in our pantry not knowing what is to be done with it. That is when SIL suggested we make some fritters with it. We have initially thought of cutting it into roundrels and making it like pakodas but then changed the plan to make it a little different. This post is solely her creation and idea of making it. 🙂
The eggplants we usually get here are quite huge. You can cook one for the entire family! This one we used was no different. It was cut into rectangular sticks so that it would feel meaty in each bite. The recipe has no complicated ingredients, so you can just mix up all into a thick batter and get frying in no time. This vegetable hardly takes time to cook, and hence, you just need to wait till the roundrels are golden brown. If you are like me, then eat it just like that, or maybe with a drizzle of hot sauce, but for people who like ketchup – nope, I am among the “hate ketchup” category! – go ahead and dunk them into it! This is one of those recipes that you can make when the sudden craving hits and you really don’t have time for anything else, and also have a brinjal crying to be used up. 😉 Off to the recipe…
- 1 large brinjal, chopped into sticks
- 1 cup besan flour
- A pinch of baking soda
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- A pinch of asafoetida/ hing
- ¼ tsp chaat masala powder
- 2 green chillies, minced
- 3 tbsp coriander leaves, minced
- Salt to taste
- Oil for deep frying
- Wash the chopped brinjal well, sprinkle some salt and place in a colander.
- Mix the rest of the ingredients except the oil in a bowl. Add the drained brinjal and toss well. Add water in drizzles and mix to make a thick batter.
- Heat oil in a kadai till hot enough. Drop spoonfuls into the hot oil and fry till golden brown.
- Drain onto a kitchen towel. Serve warm with ketchup.