Brinjals (cut into thick roundels) 4 medium sized
Potatoes (julienne) 2 meidum sized
Cornstarch 2 tbsps
Oil to deep fry
Gram flour (besan) 1/2 cup
Salt to taste
Ginger paste 1 tbsp
Green chillies (chop finely) 2
Red chillies crushed 2 tsps
Yogurt 2 cups
Peppercorns 1/2 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds 1/4 tsp
Asafoetida 1 pinch
Rock salt to taste
Capsicum (deseed & dice) 1 mediums sized
Tomato (deseed & dice) 1 medium sized Method of preparation
Dab the potato julienne in corn flour. Heat sufficient oil in a kadai and deep-fry the potato julienne. Drain ont an absorbent paper and keep aside.
Make a thick batter of gram flour, salt, ginger-garlic paste, chopped green chillies, half the crushed red chillies and water.
Heat the oil in the kadai. Dip the brinjal roundels in the batter and deep fry. Drain them onto an absorbent paper and then put them in water.
Mix together yogurt, chopped green chillies and salt.
Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them. Add asafoetida, rock salt and rest of the crushed red chillies.
Take out the brinjal roundels fromwater and gently press to remove water. Arrange in a dish.
Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them. Garnish with capsicum, tomato cubes and potato julienne and serve.