Tried and tasted by Nivedita
Brinjal is one such vegetable which is verrrry common in North Karnataka. In most of the houses, it is prepared everyday, either in a form of sabji or gravy or sambhar or fried form. Its is prepared stuffed, sliced, boiled, mashed.
I am sharing the recipe of Kaap which is a simple shallow roasted brinjal. It goes well with hot rice and dal or even with chapati. Good food while travelling.
Brinjal - 2 medium
Oil for shallow fry
Semolina(Fine sooji) - 1/4 cup
Red chilly powder - 1 tsp
Salt to taste
Cumin seeds powder - 1 tsp
Dry mango powder - 1 tsp
Mix all the ingredients in a bowl except the Brinjal and oil.
Wash the Brinjals. Cut in to medium thick round slices. If you are not using it immediately, keep the slices in the water.
When you are ready,
Keep tawa or pan to heat.
Take the slices and roll on the ready semolina mix on both the sides. Take care to cover the semolina mix evenly on both the sides.
Put a tbsp of oil on tawa and spread it evenly.
Arrange the brinjal slices and close the lid. Cook on slow flame for 2 minutes. Open and turn the slices on the other side. Close the lid and cook for 2 more minutes. Open the lid and cook on high flame for half a minute.
Remove from fire. Cool it and serve it or pack it for travelling.
Sending it to
Kavita of Seasoned & Dressed's ongoing event;