How to make Karare Baingan -

Deep fried crispy brinjals.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Long brinjals (लम्बे बैंगन), Corn flakes (कॉर्नफ्लेक्स)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Karare Baingan checkout Masala Rawa Baingan, Baingan Pakora, Benguni, Goan Brinjal Fritters with Tangy Sauce . You can also find more Snacks and Starters recipes like Quick Chakli Fried Finger Biscuits Keema Parantha Crispy Fried Walnut Mushrooms

Karare Baingan

Karare Baingan Recipe Card

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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 : Mild

Ingredients for Karare Baingan Recipe

  • Long brinjals 2

  • Corn flakes 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Lemon juice 2 teaspoons

  • Oil to deep fry

  • Refined flour (maida) 3 teaspoons

Method

Step 1

Heat sufficient oil in a kadai. Cut the brinjals diagonally and put them in a bowl.

Step 2

Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste and lemon juice and mix well. Set aside for 4-5 minutes.

Step 3

Place the cornflakes in a plate and crush them. Place the refined flour in a bowl, add 3 tbsps water and whisk well to avoid lumps.

Step 4

Dip the brinjal slices in the flour mixture and then roll in the cornflakes, pressing slightly.

Step 5

Gently slide them into the hot oil and deep-fry on medium heat till golden and crisp.

Step 6

Drain on absorbent paper and serve hot with any chutney.

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MasterChef Sanjeev Kapoor

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.