How to make Goan Brinjal Fritters with Tangy Sauce -
Batter fried brinjal roundels servd with a tangy sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Long brinjals (लम्बे बैंगन), Red chilli powder (लाल मिर्च पावडर )
Cuisine : Goan
Course : Snacks and Starters
For more recipes related to Goan Brinjal Fritters with Tangy Sauce checkout Masala Rawa Baingan, Karare Baingan, Baingan Pakora, Benguni . You can also find more Snacks and Starters recipes like Oats and Grilled Vegetable Porridge Mangodi Palak Wade Besan Ka Samosa Dosa
Goan Brinjal Fritters with Tangy Sauce 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 : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Goan Brinjal Fritters with Tangy Sauce Recipe
Long brinjals cut into thin roundels 2-3
Red chilli powder 1 teaspoon
Oil for deep-frying
Salt to taste
Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon
Refined flour (maida) ½ cup
Cornflour/ corn starch 3 tablespoons
Butter 2 tablespoons
Tangy sauce:
Butter 1 tablespoon
Garlic 1 tablespoon
Worcestershire sauce 1 tablespoon
Red chilli sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Black pepper powder to taste
Sugar ½ teaspoon
Salt to taste
Method
Step 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.
Step 2
Heat sufficient oil in a kadai.
Step 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.
Step 4
Dip the marinated brinjal roundels in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Step 5
To prepare tangy sauce, heat butter in a non-stick pan. Add garlic and sauté till golden.
Step 6
Mix cornstarch in some water to make a smooth slurry.
Step 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.
Step 8
Serve hot brinjal fritters with the tangy sauce.
Nutrition Info
Calories : 774 Kcal
Carbohydrates : 71.8 gm
Protein : 11.4 gm
Fat : 49 gm
Other : Fiber- 12.1gm
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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.
