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Monday, March 9, 2009

Eggplant (Brinjal) Tava (Rava) Fry | ಬದನೆಕಾಯಿ ಚಕ್ರ (ತವಾ | ರವಾ ಫ್ರೈ) | Badanekayi Chakra

Tava roasted Eggplant seasoned with Rice flour, Semolina & spices

2 - 3 medium sized Eggplant (Brinjal)  |  ಬದನೆಕಾಯಿ (Preferred: Gulla or American Eggplant)
1 cup Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ
1/2 cup Semolina (Bansi Rava or Bombay Rava)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ ರವಾ)
2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
1/2 - 3/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
Oil  |  ಎಣ್ಣೆ 

Put 1 ltr of water, 1/4 cup Buttermilk, Salt in a vessel and mix.

Cut Eggplant into medium thin(1/4 inch) round pieces as shown in the picture below. Put this in a vessel containing buttermilk water & keep aside for about 10-15 mins. 

Put Rice flour, Turmeric powder, Chilly powder,  Asafoetida, Salt in a vessel/plate and mix well.

Remove the Eggplant pieces from water and roll it over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the tava evenly. Heat the tava and place the brinjal pieces as shown in the picture below.

Turn both the sides of brinjal frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of Thove/Dal (Heerekayi Thove / Thove), Rasam, Rice & Ghee. It can also be served as evening snacks. The above mentioned ingredients will serve 30-35 Eggplant Rounds. 

Tips (ಸಲಹೆ): 
 * Putting the sliced Eggplant in Buttermilk (or Tamarind) water will reduce the bitterness of it and retains it's color
 * Adding Salt to this water will enhance the taste
 * As it takes time in roasting, multiple Tavas can be used
 * ಬದನೆಕಾಯಿಯನ್ನು ಮಜ್ಜಿಗೆ (ಅಥವಾ ಹುಣಸೆ ಹುಳಿ) ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 
 * ಮಜ್ಜಿಗೆ ನೀರಿಗೆ ಉಪ್ಪು ಹಾಕುವುದರಿಂದ ಬದನೆಕಾಯಿಯ ರುಚಿ ಹೆಚ್ಚಾಗುತ್ತದೆ
 * ಇದು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು

1 comment:

Priya said...

baari layka kaanthu :) Thank u for the recipe