How to make Masala Rawa Baingan -
Marinated brinjal rolled in semolina and deep fried till crisp.
This recipe has featured on the show Khanakhazana.
Masala Rawa Baingan Recipe Card
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Masala Rawa Baingan Recipe
Long brinjals 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder 1/4 teaspoon
Tamarind pulp 1 tablespoon
Semolina (rawa/suji) 1 cup
Oil 1 cup
Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan. Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.