INGREDIENTS:
1. Brinjal:2Large
2. Millet Flour:4 tablespoon
3. Urad Dal Flour:1 tablespoon
4. Oil: tablespoons as required for shallow frying
5. Capsicum:1
6. Onion:1 big
7. Coriander Powder:1teaspoon
8. Cumin Powder:1/2teaspoon
9. Salt:to taste
10. Red Chilli Powder :to taste
11. Dry Coconut Powder : 1 teaspoon
12. Green Chillies :2 0r as per your taste
13. Coriander Leaves:Few
PROCEDURE: Wash two large size brinjals / egg plants / aubergines and make 5 mm slices. Heat a pan with a flat base. Place the brinjal slices on the pan. Drizzle oil over them. Cover the pan and cook on medium flame for a couple of minutes. The cooked slices should be firm yet tender. Allow them to cool. Scoop out the flesh gently from each of the slices without deforming them. Finely chop capsicum, onion and green chillies. Heat a tablespoon of oil in a kadai. Add onion, capsicum, green chillies and saute them till soft. Add brinjal flesh and all the masala ingredients. Take four tablespoons of any one siridhanya flour and one tablespoon of urad flour in a mixing bowl. Add the sautéed vegetables along with salt to taste. Mix them all well. Add water to this mixture gradually to make a thick batter similar to that of idli batter. Allow it to rest for one hour. Once again heat the pan with flat base for shallow frying. Pour oil just adequate for shallow frying. Once the oil is medium hot, place the brinjal rings and fill them till the brim with the veggie masala batter. Sprinkle finely chopped coriander over the filled rings. Cover the pan n allow the base of the rings to turn golden brown. Then flip them and allow the other side also to get fried well.These can be had with homemade tomato sauce or any chutney of your choice.
NOTE: These rings can be made with any vegetable of your choice (potato / carrot / bitter gourd / capsicum) and any natural flavouring agents of your choice. Idli / dosa batter can also be used for preparation of this dish.
