Scrumptious Baingan garlic Tawa Fry Recipe
Brinjal or baingan, also known as aubergine, is a favourite vegetable for many. You should include this antioxidant-rich vegetable in your eating regimen, as it's miles useful for coronary heart health.
It enables lower levels of cholesterol and improves blood flow inside the frame.
Brinjal is low in energy and excessive in fibre. It also includes an awesome amount of potassium, which helps manipulate high blood strain, at the side of a extensive amount of zinc. It is packed with antioxidants, just like the Ones located in pears, which assist combat loose radicals in the body.
It's a often used vegetable in indian families; however, preparing it the equal manner each time can make this delicious vegetable seem monotonous. But brinjal may be served in many variations, and its garlic tawa fry version is one of the tastiest. It's regularly loved with dal and rice to enhance the general flavour of the meal. Here is a quick and scrumptious recipe to prepare dinner 'Baingan garlic Tawa Fry':
The way to make brinjal Fry
Preparation
1. Rinse and slice 250 grams bharta baingan (brinjal) or 1 large aubergine (having fewer seeds) to 0.5 cm thickness.
2. In a large bowl or pan, take enough water. Soak the brinjal slices for about 10 mins. The brinjal slices Ought to be immersed in water.
3. Later, drain all the water and take the brinjal slices on a huge plate or tray. Marinate brinjal Slices
4. Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri pink chili powder, and 1 generous pinch asafoetida (hing) on brinjal slices.
5. Sprinkle a little salt in line with the flavor.
6. Mix and coat the brinjal slices evenly with the salt and spice powders. Dredge Marinated Brinjal
7. Take four to five tablespoons of semolina flour (rava, suji, or cream of wheat), gram flour (besan), or rice flour on some other plate. Also, warm 1 to 2 tablespoons of oil on a tawa, frying pan, or skillet. For frying every batch of four to 5 brinjal slices, upload 1 to 2 tablespoons of oil. You may additionally favor to dredge the eggplant slices with chickpea Flour, all-reason flour, cornstarch, or tapioca starch.
8. Take every brinjal slice and region it on the rava. 9. Evenly dredge and coat the brinjal slice with the rava. Dirt of excess rava through lightly tapping the slice. Make brinjal Fry
10. Place the brinjal slices on the tawa or skillet.
11. Fry on medium warmth. Let one side turn out to be crisp and gently golden.
12. Then, turn over and fry the second one aspect until crisp and lightly golden. Flip more than one time extra for even frying. This way, fry the brinjal in 3 to 4 batches. Upload more oil if required.
13. Put off the fried brinjal slices and place them on kitchen paper towels.
14. Serve brinjal Fry hot or heat as an aspect dish with khichdi or dal-rice. You can garnish it with a few coriander leaves if you need.
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