Eggplant (Brinjal) Tava (Rava) Fry | ಬದನೆಕಾಯಿ ಚಕ್ರ (ತವಾ | ರವಾ ಫ್ರೈ) | Badanekayi Chakra

Tava roasted Eggplant seasoned with Rice flour, Semolina & spices

Ingredients:

2 - 3 medium sized Eggplant (Brinjal)  |  ಬದನೆಕಾಯಿ (Preferred: Gulla or American Eggplant)

1 cup Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ

1/2 cup Semolina (Bansi Rava or Bombay Rava)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ ರವಾ)

2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/2 - 3/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Oil  |  ಎಣ್ಣೆ 

Recipe:  

Put 1 ltr of water, 1/4 cup Buttermilk, Salt in a vessel and mix.

Cut Eggplant into medium thin(1/4 inch) round pieces as shown in the picture below. Put this in a vessel containing buttermilk water & keep aside for about 10-15 mins. 

Put Rice flour, Turmeric powder, Chilly powder,  Asafoetida, Salt in a vessel/plate and mix well.

Remove the Eggplant pieces from water and roll it over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the tava evenly. Heat the tava and place the brinjal pieces as shown in the picture below.

Turn both the sides of brinjal frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of Thove/Dal (Heerekayi Thove / Thove), Rasam, Rice & Ghee. It can also be served as evening snacks. The above mentioned ingredients will serve 30-35 Eggplant Rounds. 

Tips (ಸಲಹೆ): 

 * Putting the sliced Eggplant in Buttermilk (or Tamarind) water will reduce the bitterness of it and retains it's color

 * Adding Salt to this water will enhance the taste

 * As it takes time in roasting, multiple Tavas can be used

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 * ಬದನೆಕಾಯಿಯನ್ನು ಮಜ್ಜಿಗೆ (ಅಥವಾ ಹುಣಸೆ ಹುಳಿ) ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 

 * ಮಜ್ಜಿಗೆ ನೀರಿಗೆ ಉಪ್ಪು ಹಾಕುವುದರಿಂದ ಬದನೆಕಾಯಿಯ ರುಚಿ ಹೆಚ್ಚಾಗುತ್ತದೆ

 * ಇದು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು

Baingan Ka Bharta

Ingredients:

1 American Eggplant / Gulla Badanekayi / Baingan / Brinjal

1 medium sized Tomato

1 medium sized Onion

1 Green Chilly

1-2 Garlic flakes

Small Piece of Ginger

1/2 - 3/4 tsp Garam Masala

1/4 tsp Coriander seed powder

1/4 tsp Cumin seed powder

2-3 Coriander leaves

Salt to taste

Pich of Turmeric powder

1/2 tsp Cumin seeds

1/4 tsp Mustard seeds

5-6 tsp Oil

Recipe:

Apply 1 tsp oil over the brinjal. Prick the brinjal with a fork/knife, so it won't burst in the oven. Put one aluminum foil over the oven tray and place the oil applied brinjal in a tray as shown in the picture below.

Cook this brinjal in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this brinjal)

Remove the outer skin of brinjal and chop it into medium sized pieces as shown in the picture below.

Chop onion, tomato, green chilies into small pieces as shown in the picture below. Remove the outer skin of garlic and mash garlic, small piece of ginger properly as shown in the picture below.

Put 4-5 tsp oil, cumin seeds, mustard seeds in a thick bottomed vessel /pan. Once it starts spluttering add mashed ginger garlic and fry them for about 1 min in medium flame. Add chopped green chilly, pinch of turmeric powder and onion and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomato, cumin seed powder, coriander seed powder, garam masala, salt and cook them properly for about 4-5 mins in medium flame.

Add cooked brinjal and mix well. Keep the bartha in low flame for about 1-2 mins. Garnish with chopped coriander leaves and serve hot. It goes well with Chapathis/Rottis. Thanks to vahrehvah for this recipe.