Monday, November 16, 2009

Poricha Katharika (Deep fried brinjal)

There are few vegetables I pick almost on every other visit to the market and brinjal is one of them. There are a million ways to cook this humble vegetable, Brinjal fry is one of the regulars in the kitchen. Poricha Kathrika goes very well with curd rice or even with rice and dal.

Big Brinjal - 1
Chilli Powder - 2tsp
Coriander Powder - 2tsp
Jeera Powder - 1tsp
Turmeric Powder - 1/2tsp
Lime juice/ vinegar - 3tsp

Cooking Method
Mix all spice powders with salt and vinegar along with some water to make it into a smooth paste.

Cut the brinjal into thin slices.

Apply the masala on the slices. Leave it in the fridge for 30 minutes.
Heat oil in pan and semi-deep fry the slices till crisp and done.

Note : You can use the masala powder of stuffed brinjal or Fish fry masala to apply on the slices.

Cooking Time : 15 min (Excluding marination time)
Serves : 3-4

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