Indian battered brinjals with chilli oil
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- Abigail Donnelly
- Serves 4 as a side
- Easy
- Meat-free
- 20 minutes
- 20 minutes
- Hartenberg Riesling 2015
Ingredients
- 2 cups plain yoghurt
- 6 T Woolworths chickpea flour
- 1 T ground coriander
- 1 T ground cumin
- 1 x 3 cm fresh turmeric piece, finely grated (or 2 t ground turmeric)
- t chilli flakes
- Salt, to taste
- 1⁄2 lemon, juiced
- Vegetable oil, for shallow frying
- 2 medium brinjals
- For the chilli oil:
- T sunflower oil
- 2 t chilli flakes
- 2 t cayenne pepper
- 2 t cumin seeds
- 1 lemon, juiced
Cooking Instructions
Mix the yoghurt, chickpea flour, coriander, cumin and turmeric in a large mixing bowl. Add the chilli flakes, salt and lemon juice and mix to form a thick batter. Set aside for 20 minutes.
Heat the oil in a pan over a medium heat. Cut the brinjals into 5 mm rounds, then dip into the batter and coat well, shaking gently to remove any excess.
Gently fry the brinjals in batches for 1 minute on each side, or until golden and cooked through. Drain on kitchen paper.
To make the chilli oil, place all the ingredients except the lemon juice in a pan over a medium heat and cook for 2 minutes, then stir in the lemon juice. Serve the fried brinjals drizzled with the chilli oil.
How do you get your batter not to stick to the pan? I tried a non-stick and a stainless steel pan to no avail. The end result was a burnt on mess but still nice to eat and I would like to try it again.