Brinjal fry | brinjal phodi

Brinjal or aubergine fry is a quick and easy side dish to make! Fritters which have been made from vegetables are called phodi in Konkani and this dish originates from the Konkan region of India. For this recipe you will need the large variety of aubergines (the same one you would use to make baingan bharta with). This is because you need large round slices. Also, the smaller aubergines tend to have more seeds which is not ideal for this recipe.

In this dish. the aubergine slices and coated with spices and then coated again with a mixture of semolina & rice flour. The slices are then pan fried until the outside is crispy, but the inside remains soft. This results in a delicious side dish which is perfect to have with rice and dal.

Ingredients 
Serves 4 (as a side dish)

1 large aubergine, cut into thin slices and soaked in warm water for 15 minutes 

Vegetable oil, as required 
1 tsp salt
1/2 cup / 100g semolina (rava)
1/2 tbsp rice flour

You'll need these spices 
1 tsp kashmiri red chilli powder 
1 tsp turmeric 

1/2 tsp garam masala 
12 tsp amchur (dried mango powder) Amchur balances out the soft & slightly sweet taste of the aubergines
Pinch asafoetida 

Method
Marinating time - 15 minutes, cook time - 15 minutes 

1. In a large bowl, add the aubergine slices (which have soaked in warm water for 15 minutes), and all the spices & salt. Coat each aubergine slice with the spices. You can leave the slices to marinate for around 15 minutes if you like, but this is not essential. 
   
   
2. Mix together the rice flour and semolina on a plate. Place an aubergine slice in the mixture and coat each side with a thin layer of semolina & rice flour. Also, take pan and heat a thin layer of oil.
   
   
3. Add the coated aubergine slice to the pan, then coat the remaining slices one by one and place in the pan. I like to place the aubergine slices in a clockwise manner so I know which aubergine slice I put in the pan first. Fry the aubergine slices until golden brown.
   
   
4. Flip the aubergine slices and fry the other side until golden. 
   
   
5. Once golden, remove and place on a plate lined with kitchen paper to absorb any excess oil. Repeat steps 3 and 4 with any remaining aubergine slices, adding more oil in the pan if required. 
   
   
6. Serve brinjal fry with dalitoy & rice. You can also serve them with neer dosa & sambar