Goan Special – Brinjal Rava Fry / Eggplant Rava Fry

In the month of March 2013, you all hardly saw any recipes in Raksha’s Kitchen. I was getting a lot of comments why I am writing for an alchohol brand and that I should discontinue writing for it. But I did not loose my spirits. Yes, I was writing as I was asked to write for it. I took it up as a challenge given the fact that none in my family including me drinks alcohol (even occasionally!).  But that’s what we bloggers are right? We have to be creative and creativity lies inside me 🙂
Today I am presenting you all with a delicious Goan GSB( Goud Saraswat Bramhin) dish. It is normally served as a side dish with vegetarian thali in Goa. My Mom normally makes this Brinjal Rava Fry for my dad as he is a pure vegetarian. I learnt this dish from my Mom and we love it here too. My little one calls it Brinjal Fish 🙂
Brinjal Rava Fry
Ingredients:
For frying:
1 big Brinjal/eggplant
1 teaspoom chili powder
1 teaspoom turmeric powder
¼ teaspoon salt
Oil for frying
For the coating:
½ cup rava/semolina
¼ cup rice flour
½ teaspoon red chili powder
¼ teaspoon salt
Eggplant fry
Procedure:
Step 1:
Mix rava, rice flour, chili powder and salt and keep aside.
Step 2:
Slice the brinjal or eggplant. The slices should be of ¼ inch thickness. When you slice the brinjal it will be circular in shape. If desired make it into semi-circular shape.
Apply chili powder, turmeric powder and salt to the brinjal and keep aside for 10-15 minutes.
Step 3:
Coat the brinjal in the rava.
Step 4:
Now take the frying pan, heat it and spread 1 tablespoon oil on it.
Step 5:
Arrange the rava coated brinjals in the frying pan one by one.
Step 6:
Spread 1-2 tablespoon oil on top of the rava coated brinjals. Fry by covering the frying pan. In between sprinkle 1 teaspoon water over the brinjals to keep them moist.Step 7:
After 10 minutes, flip to the other side and fry for another 10 minutes.

Step 8:
Check whether the brinjals are cooked by poking in the center of the brinjal with a knife. If brinjal is soft and it gets cut easily then it’s done.
Note: This post has been updated with new pictures on 26-02-2017.

Comments

  1. says

    Thanks Raksha for the lovely recipe.I do make this but seeing it on the blog motivates you to make it again.Please post alot more Goan recipes.

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