When Brinjal was called least interested veggie by our fans, we knew it was time to transform it. Today, we're happy to provide the mouthwatering 'Crunchy Aubergine,' a dish that'll change your mind about this vegetable permanently!

CRUNCHY AUBERGINE

Components

2 medium brinjals (aubergine/ baingan).
1 cup fine-tuned flour (maida).
Salt to taste.
Squashed black peppercorns to taste.
1 tsp castor sugar.
1/2 tsp smoked paprika.
Panko bread crumbs as required.
1 tsp red chilli flakes.
1 tbsp sliced fresh parsley leaves + for garnish.
Corn flour as required.
Tomato ketchup for serving.
Mayonnaise for serving.

Approach.

1. Vertically cut the brinjal into half and make several vertical slits on each half while keeping the stem intact. Transfer them into a bowl.
2. Apply salt on each side of brinjals and set aside for 5 minutes.
3. Take improved flour in a large bowl, add salt, crushed black peppercorn, castor sugar, smoked paprika and 3/4 cup water and mix till a thick smooth batter is formed.
4. Spread panko bread crumbs on a plate, include red chili flakes and parsley and blend well.
5. Spread corn flour on another plate, and location each brinjal on it and coat well from all sides. Dip each layered brinjal into the batter and cover with the panko mix.
6. Heat enough oil in a kadai, carefully slide in the brinjals a couple of at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
7. Set up the crispy aubergine on a serving plate, garnish with chopped parsley. Serve hot with tomato ketchup and mayonnaise.

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