This is an easy and delicious preparation that goes well with rice or chapatti. I learned this from my daughter’s Bengali classmate.
You can see some potato wedges also being cooked alongside, for my potato lover husband
Ingredients
2 large sized brinjals
Salt to taste
½ tsp turmeric powder
¼ cup oil to shallow fry
Instructions
- Wash and dry the brinjals. Slice them into 1 cm thick pieces
- Sprinkle turmeric powder and salt on both sides and spread on a plate. Keep the plate slightly tilted so that the water that comes out collects at the lower side of the plate and can be discarded.
- Heat oil in a thick bottomed pan on high flame. Now reduce the flame to medium and drop the brinjal slices.
- When the bottom side is cooked, turn them upside down and let the other side also get cooked.
- Remove them from the pan and serve hot with rice or chapatis
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