This was an attempt to recreate a dear friend's mother's delicious recipe. Since then, she has her own blog and has posted the original recipe! The only change in this recipe is to use of Vegetable Oil for frying instead of Coconut Oil.
Ingredients
Purple Baby Eggplants-6
Make several slits crosswise until the stem. [Here I made only one slit, which will make the recipe milder in flavour]
Soak in water for about 15 minutes. Wipe dry.
Masala Marinade
Ginger Garlic paste- 1tsp
Besan/Chickpea Flour-1tsp
Turmeric-1tsp
Red Chilli powder-1tsp
Coconut Oil-1tsp
Coconut Milk/Cream-1tsp
Chopped curry leaves-1tsp
Chopped corainder-1tsp
Mix the ingredients above to make a smooth paste.
Stuff the brinjals with the paste and coat the outside too.
Let it marinate for half hour or more.
Heat Oil and deep fry until done.
Alternately we can pan fry too but the shape might get squashed a bit.
Updating the Recipe
I did feel that that marinade did not stick to the brinjals properly so as a means to sop it up, had fried some onions [ sliced lengthwise] in the same oil. They came out delish! One needs to have more slices in the brinjal for the marinade to stick and the brinjal to cook properly.
The original recipe can be found at Roja's Recipes.
Madras, Summer 2009: Rice, Avial, Mango Morukootan, Brinjal Fry, Pappadums, Ari/Rice Kondattams
