20 years ago when I used to work in an office, a Punjabi colleague would get this dish and I fell in love with it. I would always pester him for the recipe and he would give me some vague one or maybe I thought it was vague as I barely cooked then.
Years later a friend of mine Rinky had made these and I asked her for the recipe. I made a few changes and made it recently. One bite into it and it reminded me of my colleagues dabba. He was Punjabi and this dish is Bengali but both taste so similar. And the best part is my kids loved it. They look forward to when I will make it next.
It may not be the authentic Bengali version, but we absolutely love it with some curry/dal and rice.
1 big brinjal
Oil for frying
1/2 cup rice flour
Masala Paste –
2 tbsp red chilli powder
1 tsp coriander powder
1 tsp amchur
1 tbsp ginger garlic paste
1/2 tsp garam masala powder
1-2 tbsp Water
- Cut the brinjal to 1/2 inch thick roundels. Don’t leave it lying around. Cut just before frying.
- Make the masala paste by mixing all the Ingredients mentioned with little water. Adjust seasoning.
- Coat the brinjal pieces with the masala paste generously.
- Coat it with rice flour. Dust off extra.
- Keep for 10 minutes.
- Take a pan add some oil and pan fry the pieces on low to medium flame till golden brown on both sides.
- Crisp fry and serve hot.