Crispy Baigan Bhaja with Mango Rice

Oh one of the days when I don’t have the pati around And I have just few things in the fridge.

  • Left over rice
  • Half a Kachha aam
  • 2-3 small eggplants

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Theme- Occasions

Occasion for Day 4- Solitary Dinner

you shall need [Feeds 1]

For the Bhaja-

1 cup… Boiled rice

3…. Small eggplants or 1 medium size eggplant [Wash and cut in rounds]

1.5 tsp … salt

1 tsp… Red chilly

1 tsp… Turmeric powder

1/2 cup… Rice flour

mustard oil to shallow fry

For rice-

1/2… Mango [Washed, peeled and sliced thin]

1 tbsp… Vegetable oil

1/2 tsp… Mustard seeds

Salt and pinch of turmeric

Method:

  • In a bowl, add the brinjal rounds, salt, red chilly powder and turmeric powder.
  • Coat the brinjals properly and keep it for 10 min.
  • In a pan, heat mustard oil till it smokes, reduce the heat to medium.
  • Put the rice flour in a plate and coat the brinjals with it lightly. Remove the excess.
  • Lower them one by one in the pan.
  • Cook on each side for 3-4 min or until nice and cooked.
  • Once done, remove on a paper towel.
  • In another pan, heat vegetable oil.
  • Add mustard seeds and let them splutter.
  • Add the salt and turmeric and red chilly powder.
  • Add the mango pieces and the rice.
  • Mix them well.
  • Serve rice on the plate and put the brinjals on and around it.
  • Serve hot.

bhaja

Cheers,

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11 thoughts on “Crispy Baigan Bhaja with Mango Rice

  1. I love cooking for myself sometimes. I can get as crazy/ innovative as I please and don’t have to worry about explaining the dish to anyone. Both the dishes sound delicious.

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