These days its so hard to get big brinjals in hyderabad.. so this time when i went to pune i got couple of them from pune, for my fav recipe - kaap. I have already posted the bengali style of this here. But today i prepared it our style - saraswat style.. The main difference is with bengali style the bhaja melts in mouth as its completely fried and soft, but in our style its crispier outside and soft inside.. I love Brinjal kaap the most in all other kaaps :)
Ingredients
1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil
Method
- Cut Brinjal into round medium thick pieces
- Marrinate with these pieces with salt and keep aside for 5-10 min
- Marrinate with turmeric and red chilli powder
- Heat the tawa and put little oil
- Take rava in dish and keep each piece of marrinated brinjal in it to cover it with rava on both sides
- Shallow fry it this covered pieces on low-medium heat till it turns brown
Notes
Fry on low-medium flame so that brinjal is well cooked and outer rawa coating is crispy
For better results use fine rawa. Sadly i didn't find fine(barik) rawa here so used bombay rawa that one gets in big bazzar
Also same recipe can be used to prepare banana(raw), potato kaaps
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