Brinjal – aubergine – egg plant, whatever you call it, it tastes the same. I remember those nights when mom used to fry aubergine. The smell loomed over the whole household. Aubergine fry or begun bhaja is one of my favorites. I love them with roti.
Yesterday when I went to the nearby supermarket, I saw a big placard hanging on top of the aubergine basket. It was a whole list of the nutrient contents of aubergine. I am not sure though that those nutrient value retains after deep frying. Navita had written a post on aubergine fry, you cannot fry aubergine in a different style but I have one ingredient more to let the aubergine absorb less oil.
Aubergine (Begun): 1 medium size
Turmeric powder (Halud Guro): ¼ teaspoon
Sugar (Chini): ¼ teaspoon
Mustard oil (Sarser Tel) for deep frying
Salt to taste
- Cut the aubergine in 2 inches width circles
- Put spices over the cut aubergine pieces
- Heat oil in a deep frying pan , when fumes comes out of the oil fry the egg plants
Aubergine absorbs too much oil while frying, so it is best to wrap them with blotting paper before serving. It’s my mom’s tip to put little sugar which also helps the aubergine to absorb less oil.
Check for more updates here, till then Happy Cooking and Happy Eating.