Goti baigani phula

Ingredients....

6 Brinjals

2 tbsp of rice powder

1 tsp Red chilli powder

salt to taste

kasuri methi as per taste.

Oil

Preparations....

Wash and Cut 5 to 6 slits to a brinjal in lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together.

Put some salt on water put all sliced brinjal and leave it to get soft a little bit. And remove

Gently open each slit, sprinkle the masala powder (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside.

Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds.

Once both the sides are slightly fried take a spoon press gently near the stem to open the slits out and look like hand fan.

Allow to cook until completely tender, about 12 minutes total, opening once to turn eggplants over. Remove from heat, drain excess oil on a paper towel it's ready to serve.

Place it on a plate with a couple of sheets of paper towels.

Enjoy as side dish or in evening snacks.

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