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Brinjal/Eggplant Crisps with Tomato-Cheesy Sauce

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Brinjal/Eggplant Crisps with Tomato-Cheesy Sauce

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 3


3 round and big brinjal/eggplant

To Marinate

1 cup curd/yogurt

2 teaspoon of ginger paste

2 teaspoon of garlic paste

3-4 finely chopped green chillies


To roll

1 1/2 cup maida (all purpose flour)

2 teaspoon roasted coarsely ground coriander seeds

2 teaspoon sesame seeds

3 teaspoon finely chopped coriander leaves


Oil for frying

To make Sauce

1 ½ cup tomato puree

¾ cup grated cheese

1 teaspoon of garlic paste

1 teaspoon red chilly powder



To make sauce -Take a pan, add tomato puree, salt, garlic paste, red chilly powder and cook it for 5-6 minutes. Switch off the gas stove. Add grated cheese and mix it well.

To make crisps -Take brinjal and make about 1/2 cm thick slices.

Take a bowl. Add curd, ginger-garlic paste, green chillies, salt and mix it well. Soak the brinjal slices in this mixture for about 20-25 minutes. If you do not have time then you can soak it till you prepare other things.

Take another bowl and combine all dry ingredients.

Take a flat pan and add 5-6 teaspoon of oil. Take out the slice from curd, roll into dry mixture and shallow fry on both the sides till it is light brown and crispy.

Shallow fry all the slices in batches.

Serve it immediately with tomato-cheesy sauce.