Goan Brinjal Fritters with Tangy Sauce | Sanjeev Kapoor Khazana

Deep fried brinjal roundel fritters served with tangy sauce.

GOAN BRINJAL FRITTERS WITH TANGY SAUCE

Ingredient

2-3 long brinjals, cut into thin roundels
Oil for deep-frying
1 teaspoon red chilli powder
Salt to taste
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
½ cup refined flour
3 tablespoons cornstarch
2 tablespoons butter
Tangy sauce
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon cornstarch
1 tablespoon Worcester shire sauce
1 tablespoon red chilli sauce
1 tablespoon tomato ketchup
Black pepper powder to taste
½ teaspoon sugar
Salt to taste

Method

1. Heat sufficient oil in a kadai.
2. Dry-out the brinjals using absorbent paper and transfer in a bowl. Add chilli powder, salt, ginger-garlic paste and lemon juice, mix and set aside to marinate.
3. To prepare batter, combine refined flour, cornstarch and butter in a bowl. Add water as required and mix well into a thick batter.
4. Coat the marinated brinjal roundels in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
5. To prepare tangy sauce, heat butter in a non-stick pan. Add garlic and sauté till golden.
6. Dissolve cornstarch in some water to make a smooth slurry.
7. Add Worcestershire sauce, chilli sauce, tomato ketchup, pepper powder, sugar and salt to the pan and mix well. Add the slurry, mix well and cook on low heat for a minute.
8. Serve brinjal fritters with the prepared tangy sauce.

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Cuisine - Goan

Course - starter

Dish - starter