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Haldi Namak Baigan
- Brinjal/Baigan – 2 Large round, sliced into rounds horizontally
- Salt – to taste
- Turmeric/Haldi Powder – 2 Tablespoons
- Chilli Powder – 1 Tablespoon
- Oil – 6 Tablespoons
Mix the chilli and turmeric powders and moisten the mixture with a little water. Rub the mixture on each side of the brinjal and leave till required. Heat a little oil in a pan. Place the slices in the oil. Turn after about 2 to 3 minutes. The sides should be brown and the insides soft. Serve hot.
These can be deep fried in hot oil or grilled with just a glaze of oil in the oven.