Monday, 9 September 2013

Baigan fry

It was Teej yesterday, very important festival for all Bihari married ladies , it's a day we keep fast and pray to lord shiva parvati for long and happy life of our husbands and families.

Our fasting starts from the morning of Teej ( we are to get up before sunrise and eat something as 'sargahi') and continues till next morning , when we do the puja rituals and breaks the fast with prasad.

The typical breakfast this day is an elaborate meal to compensate for all the fasting of previous day. We have Rice,Godla ( recipe here), chakka , baigan fry etc. it's a huge meal and so sleep inducing. It's a great thing that we are in Bangalore now cause the day after Teej is Ganesh Chaturthi, that means holiday and that means post breakfast siesta is totally doable :) 

So for today I will share the recipe of this very simple baigan (egg plant) fry that I made.

You need :

Small size egg plants , slit into 4 , stalk intact -6/7

Chat masala powder / amchur powder - 1 table spoon 

Nigella seeds (mangrail / kalonji) -1 teaspoon

Mustard oil -1 table spoon to marinate and extra for frying 

Turmeric -1/3 teaspoon 

Red chilli powder -1/2 teaspoon ( as per taste) 

Salt - to taste 

In a utensil prepare marinade by mixing together mustard oil , chaat powder, kalonji, red chilli powder , turmeric powder and salt.

Next coat each egg plant with this marinade, ensure the inside cut portion is covered completely.

Let it marinate for half and hour (in case you want to marinate for more than half hour, add salt half and hour before cooking, else it would become too soggy) 

Now heat a wok - I normally use my cast iron wok for this. Add a generous amount of mustard oil , let it reach smoking point. Turn heat to medium and add egg plants , keep the oil hot and turn over each egg plant till the skin becomes crispy. 

Turn down heat to low and cover and cook till it is cooked completely. Turn back heat to high for a min, rotate egg plant all over, the skin should be crispy and golden.

Garnish with chopped coriander , serve hot.

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