Ringna nu Paleta or Eggplant /Brinjal Paleta is a popular Gujarati dish which is served with Roti or rice. The Goan Vangyache Kaap or Konkani Vainganna Phodi are close cousins. The difference is in the masala used.
One large Eggplant /Aubergine/Brinjal
1 heaped tbsp coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric powder
1 tbsp Kashmiri chilly powder
A large pinch of Garam masala
5 flakes of garlic
2 green chillies
4 tbsps of Besan/Chickpea flour
Finely chopped coriander leaves
Oil to roast.
Slice the Brinjal into thin roundels. Grind the green chillies and garlic fine and apply it all over the pieces. Drop in all the remaining ingredients except the Besan and mix thoroughly. Dust each slice with Besan and place them on a plate. Refrigerate for an hour. Heat a pan. Drizzle with two spoons of oil. Place the slices in the pan and shallow fry them on a gentle flame, roasting each side to a golden brown. Serve hot.
Note: the entire process needs to be carried out on a very gentle flame as the masalas tend to burn if the flame is high and the Brinjal remains uncooked.
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