Goan Brinjal Fritters with Tangy Sauce

Ingredients list for Goan Brinjal Fritters with Tangy Sauce

• 2-3 Long brinjals cut into thin roundels
• 1 teaspoon Red chilli powder
• for deep-frying Oil
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Lemon juice
• ½ cup Refined flour (maida)
• 3 tablespoons Cornflour/ corn starch
• 2 tablespoons Butter
• Tangy sauce:
• 1 tablespoon Butter
• 1 tablespoon Garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Red chilli sauce
• 1 tablespoon Tomato ketchup
• to taste Black pepper powder
• ½ teaspoon Sugar
• to taste Salt

Method

1. Pat the brinjal roundels dry with an absorbent paper and transfer in a bowl. Add chilli powder, salt, ginger-garlic paste and lemon juice, mix and set aside to marinate.
2. Heat sufficient oil in a kadai.
3. To prepare batter, combine refined flour,cornstarch and butter in a bowl. Add water as required and mix well to make a thick batter.
4. Dip the marinated brinjal roundels in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
5. To prepare tangy sauce, heat butter in a non-stick pan. Add garlic and sauté till golden.
6. Mix cornstarch in some water to make a smooth slurry.
7. Add Worcestershire sauce, chilli sauce, tomato ketchup, pepper powder, sugar and salt to the pan and mix well. Add the slurry, mix well and cook on low heat for a minute.
8. Serve hot brinjal fritters with the tangy sauce.

Nutrition Info