Brinjals / Aubergines / Eggplant / Baingan, call it what you may, to me, it is the most awesome among vegetables. I can eat brinjals for all my meals everyday and still not complain. I love it, maybe a bit beyond the range of normal. It goes without saying I cook it in a number of ways.

But there is this one recipe, a South Indian cousin of the Bengali Baingan bhaja… if you haven’t tried it, your life has been a waste (too dramatic!!! yes, but you get how much I love it, right?)

It is a lovely play of delicate flavours and a myriad of textures. The rustic semolina, compliments the smooth rice flour, while the garlic whispers sweet nothings, the heat of the red chilli mixed with the powdered cumin-coriander runs away with your sanity.

But don’t take my word for it, try it.

What goes into it

1 medium sized round brinjal

2 cloves of garlic, roughly crushed

1 tbsp semolina

1 tbsp rice flour

2 tsp red chilli powder

1 tsp cumin – coriander powder

1/2 tsp turmeric powder

1 cup of water

Oil

Salt to taste

How to go about it

Slice the brinjal into roundels and soak in salted water. This keeps them from discoloring. Mix the semolina, rice flour, the spices and the salt in a plate. Take each roundel and coat it in this mix. Since the bringals are wet, the mix will stick to them. In a non stick pan heat the oil and add the crushed garlic to it and saute for about 30 seconds. Drop the roundels in the pan and cook on each side for about a minute. Serve.