Katharikkai-varuval-Brinjal-fry

#KatharikkaiVaruval #BrinjalFry #EggplantFry : Few months back when we were new to a township called #Chittaranjan in West Bengal we approached a small hotel in amladahi market area to buy roti and side dish. We gave the cook of the hotel two tiffin boxes, one big another small one. He kept them aside and started rolling roti dough on a table. Then he put the rolled dough onto a hot tawa, fliped two sides for few seconds and then cooked roti in direct fire by holding it with tongs. The roti bulged like a baloon with dark spots here and there on both sides. Once done he placed it on a plate. He made 4 rotis within 10 minutes and packed them in the big tiffin box. He filled the other tiffin box with side dish. We paid him and placed the boxes in a bag and started to leave from there. At that time he asked us to give the tiffin box with rotis and we didn't know for what purpose he asked it.  He slid 3 pieces of some fried items into the tiffin box and gave it back to us. When we asked him whether it was vegetarian, he shook his head affirmatively and told something in Bengali.
We didn't understand what he told but we kept it inside our bag and returned back home. After coming home, when we opened the tiffin box we found out that the pieces were fried masala coated brinjal pieces. It was tasty and spicy but little bit sweety also.
We later learned that the dish is known as Bengali Begun Bhaja or Baingan Bhaja. #Brinjal [ #eggplant ] is known as #Begun in Bengali and #Baingan in Hindi. Here in vegetable market brinjal of big size either in violet or green color are available in plenty through out the year. Even though they are very big in size its very soft and seedless. If you cut it by a knife it seems like as if cutting butter.
Thick slices of #brinjal [ #eggplant ] are marinated in spicy masala mix and then deep fried after coating them with rice flour. I got an idea of its recipe and made it in my own way and according to my taste. After marinating them with my own masala mix powder I roasted the slices on a dosai kal instead of frying in oil. One big #katharikkai [ brinjal ] is enough for two persons. Here I have taken 2 medium size #katharikkai [ brinjal ].

Ingredients :
2 medium size	Katharikkai [ brinjal ]
1/2 Tsp	Red chilly powder [ Adjust ]
2 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Curry leaf powder
1/2 Tsp	Cumin powder
1/2 Tsp	Kadalai maavu [ Besan ]
3 Tsp	Coriander Chutney
3/4 Tsp	Salt [ Adjust ]
5 - 6 Tsp	Groundnut oil

Method :
Take Red chilly powder, Sambar powder, Turmeric powder, curry leaf powder, kadalai maavu [ besan ] and salt in a clean & dry vessel and mix well
Wash katharikkai and cut into equal thickness pieces.
Spread Coriander Chutney on both sides of each piece and then sprinkle the powder mix over it.
Allow to stand for half an hour.

Heat tawa on a stove over medium flame.
Sprinkle oil on tawa and spread pieces on tawa.
Again sprinkle oil on the pieces and also around them.
Flip them and roast till both the sides turn golden color and also till pieces become soft.
Transfer into a serving bowl/plate.
Again sprinkle oil on tawa and roast next batch of brinjal pieces.

Goes well with hot white rice mixed with sambar and rasam.

It can be packed as side dish in lunch box for mixed rice varieties and also along with chapathi.



Note : The quantity of powders can be altered according to ones' taste buds.






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