Baingan (Brinjal) Pakode.

Hi all,

Its very nice to come up with a new recipe with some new spices & self experiments :-)

This is what my personal belief derived from the satisfaction that i got to have something unique served at the dinning & have been complimented by,

Yeah thats the truth that happened with me when i made some more experiments in making pakodes out of something which was lying in the Freeze at home to my surprise just because of some perceptions of my family members that "Vaangi nako amala" the exact Maharashtrian accent used at our home :-/ which means "we dont want to eat Brinjal".

So this gave me an opportunity once again to prove my excellence to my Mom that i can make eat others what has been lying in her custody for so long :-P

So here what i did:

• I chopped the brinjals in a round shape.
• On other hand i added Besan in water with Ginger Garlic Paste, a pinch Turmeric powder, Salt to taste, Coriander powder, a pinch Ajwain & cumin seeds powder.

• Then i mixed well the round chopped brinjals in Besan, marinated them well with besan.

• Lastly i fried the every single marinated brinjal piece in oil poured in the pan till they turn light yellow color. (Tips : If you want the Pakodas to become more spongy you can add a pinch of eatable soda powder to the besan mixture).

Hmm, now as said in my last posts too put the pakodes on tissue paper for extra oil to get soaked making pakodas more healthier, especially for those so called diet conscious at your home :-)