Ever wondered what to do with the big purple vegetable called aubergine? Other than grill, gridle, bake or roast, you might have tried to cook in a curry? This baingan fry recipe from Bengali cuisine is so easy, quick and simple to cook – slice, coat the spice mix and shallow fry, that it! Hence, makes it into the top of your favourite finger food list. It is delicious, irresistible and vegan friendly too.
Most of the supermarkets sell the big size aubergine as a single item costing less than a quid. Buy a couple and try this baingan fry recipe at home, you will not hesitate to buy next time this rich and fleshy vegetable. Adding easily available ingredients and a simple method, aubergine or baingan fry becomes your favourite finger food recipe when you invite your near and dear.
Baingan Aubergine Fry
Here is Your Recipe
1 Large Aubergine (baingan)
2 tablespoon besan (Gram flour)
1 tablespoon rava (semolina)
2 tbsp red chilli powder (try with 1 tablespoon if don’t like it hot)
1 teaspoon coriander powder (optional)
½ teaspoon turmeric powder
salt to taste
1/4 cup oil for shallow fry (choose from sunflower oil or coconut oil or peanut oil)
Cut the baigan into thin round slices.
Mix besan, rava, chilli powder, coriander powder, turmeric powder and salt thoroughly.
Heat the frying pan and shallow fry in sunflower (or peanut oil)
Take one slice of baigan at a time, apply the mixture to both the sides and fry it.
Soak the sliced aubergine in salt water for a few minutes and then apply the spice mix on both sides for tastier experience.
Use rice flour, rava and besan equal quantities for a crunchier taste.