I love cooking with brinjals and Amma loves eating it. I too love brinjals a lot, but there was a time when I totally hated it. Don’t know what made me to love brinjals, now I am totally addicted to it and as a result I have a whole lot of recipes in my blog. You can check it through my recipe index.
When I first came across this recipe, I know I am going to make it soon..And on new year this recipe became a part of our vegetarian feast. Amma loved it a lot and even my sister who doesn’t like brinjal enjoyed this recipe.
This dish gets it unique flavour from the kasuri methi which we add to it. This one is readily available in india. And for those folks outside india, it is wicked easy to make..Take a bunch of fresh fenugreek leaves and sun dry them or just throw them in a moderate oven till it is completely dried. Store this freezer(for more safety) and use it as needed.
If you don’t get fenugreek leaves, you can grow them on your own. It grows so easily in any climate. Take some fenugreek seeds and throw them in a small pot covered with mud. Sprinkle water often and within few days you can see tiny plants growing from that. You can use that as needed. Hope you are clear now, without any delay here you go to the recipe.
How to Make Tawa Brinjal
In a mixing bowl take gram flour and all the ingredients given for batter except oil. Add water and make into a batter, it should be like dosa batter consistency.
Heat 1 tblspn of oil for one batch of frying brinjals in a tawa. Dip the Brinjals in this batter and fry it for 3 mins on each sides on a medium heat till cooked. Finish the entire batch like this. Remove them on to a plate and set them aside.
Heat 2 tblspn oil in a kadai. Add cumin seeds and let them crackle.
