Ingredients
- Tender Brinjals – 6, small round shape
- Senaga pindi/Besan – 2 cups
- Rice Flour – 2 tbsps
- Red chilli powder -1 tsp
- Cooking soda a pinch
- Oil for deep fry
- Salt to taste
Stuffing Type I
- Vamu/ajwain – 1/2 tsp
- Green Chilli – 4
- Tamarind paste – 2 tbsps
- Coriander leaves a handful
- Salt to taste
Stuffing Type II
- Onion –1, medium size, chopped
- Green chillies – 4
- Ginger- 1 small piece
- Garlic – 2 cloves
- Coriander leaves- 2-3 sprigs
- Salt to taste
Stuffing Type III
- Coconut- 2 tbsps
- Green chillies-4
- Jeera- 1 tsp
- Tamarind paste- 1 tbsp
- Putnala pappu/fried bengal gram or
- Chana dal-2tbsps, fried and powdered
- Salt to taste
Preparation Method
Clean and wash the brinjals.
Cut the brinjals into four in such a way that the stem is intact so that it won’t break while stuffing or frying.
Make sure that the brinjals are free of worm.
Take a frying pan with little oil and fry the brinjals until its half done. You can keep covered for sometime so that it gets cooked faster.
Meanwhile grind any one type of stuffing into smooth thick paste. Fry the paste in a tsp of oil to get rid of raw smell for stuffing type II & III.
Take a bowl and mix senagapindi, rice flour, red chilli powder, salt, soda using water into a smooth thick paste for bajji.
Now stuff the half cooked brinjals with the ground paste (little is enough) so that if you press the four parts together, the paste should not squeeze out. & keep aside. Repeat the same for remaining brinjals.
Dip the stuffed brinjals in the bajji batter (it should coat the brinjal fully) and drop immediately in the hot oil.
Deep fry until it turns into golden brown color. Remove and keep it in the tissue paper to drain any excess oil.
Serve hot with tomato sauce/chutney or as a side dish in a meal.
Variations
Instead of frying the brinjals you can also half-boil and use it making for bajji.
