How to make Rawa Fried Baingan -
Brinjal round slices coated with spices and semolina, shallow fried till crisp.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjal (बैंगन), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Rawa Fried Baingan checkout Begun Bhaja, Baingan Bharta Rolls, Masala Rawa Baingan, Millefeuille Of Tabbouleh And Grilled Vegetables . You can also find more Snacks and Starters recipes like Cream and Onion Chakli Sticks Medu Vada Pesto Broccoli Tikka - SK Khazana Instant uttapam
Rawa Fried Baingan Recipe Card
Hindi: baingan
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 : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rawa Fried Baingan Recipe
Brinjal 1 large
Semolina (rawa/suji) 1 cup
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Lemon 1/2
Oil for shallow frying
Fresh coriander sprigs for garnish
Lemon wedges to serve
Method
Step 1
Take water in a bowl. Cut brinjal into ½ centimeter thick roundels and soak them in the water.
Step 2
To prepare marinade, take ginger-garlic paste in a plate, add red chilli powder, turmeric powder, salt and squeeze the juice of ½ lemon and mix well.
Step 3
Take semolina on another plate, add salt and mix well.
Step 4
Apply the marinade on both side of each roundel and coat them with semolina.
Step 5
Heat some oil in a non-stick pan, place the roundels in it and shallow-fry, turning sides, till they are evenly golden and crisp on both sides. Drain on absorbent paper.
Step 6
Keep them on a serving platter, garnish each roundel with a coriander sprig and serve hot with lemon wedges.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
