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Brinjal Coins

vindhyadesai
Brinjal Or Aubergine Roasted Coins

Something to munch on during tea-time especially on a rainy lazy Sunday evening surely sounds like fun. Snacks with tea/coffee need not always be deep fried or dunked in a lot of oil and then fried. Snacks can be subtly made and they taste really good without the guilt of a lot of calories. Eggplant or big brinjal/aubergine is not an appreciated vegetable but if it is converted to a tasty, crispy, savoury snack it can be very delightful. I call these Brinjal Coins because they look like big gold coins with the beautiful golden yellow colour rendered by the addition of turmeric/haldi. This is one of the many simple snacks I have learnt from my mother. Enjoy these with your hot beverage or serve as a starter! Try other snacks/starters.

Brinjal Coins
 
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Crispy but soft pan fried brinjal/aubergine coins for tea-time
Author:
Recipe type: Starter/Appetizer
Cuisine: Indian
Serves: 15-16 rounds or 4 people
Ingredients
  • 1 eggplant or big brinjal/aubergine
  • ¼ Cup rice flour/akki hittu
  • 1 Tbsp fine semolina/fine sooji/chiroti rava
  • ½ Tsp red chilli powder
  • ½ Tsp turmeric
  • 1 pinch hing/asafoetida/ingu
  • ½ Tsp salt or to taste
  • ½ Tsp sugar
  • ¼ Tsp carom seeds/ajwain/om kaalu
  • ½ Tsp jeera
  • Few torn curry leaves
  • Juice of ½ lime/lemon
Method
  1. In a bowl add the rice flour
  2. Add fine sooji to it
  3. Add haldi, red chilli powder and hing. Mix lightly
  4. Add salt and sugar
  5. Add jeera and ajwain. Mix again
  6. Add torn curry leaves and mix well. Keep aside, this is the dry mixture
  7. Now to prepare eggplant, wash it. Start cutting ½ Cm thick slices off the eggplant, into large rounds. Arrange them in a plate
  8. Now squeeze in lime/lemon juice all over the brinjal rounds. This adds taste, prevents brinjal from turning brown and lets the dry mixture stick to the brinjal rounds/coins
  9. Keep the dry mixture and brinjal rounds together. Heat a pan or tawa
  10. Now to roast, oil the pan lightly. Dip brinjal rounds in dry rice flour/sooji mixture
  11. Roast them on tawa. Apply some oil in between
  12. When they turn golden, remove them
  13. Serve immediately with ketchup or hot chilli sauce
Notes
It takes around 2-3 minutes per side for the coins to turn golden on a medium-high flame. The edges have to turn crisp, the centre golden and charred in some spots

Use a grill pan if you want to roast these for nice grill marks

Adding lime/lemon juice, adds taste, prevents brinjal from turning brown due to oxidation and lets the dry mixture stick to the brinjal rounds/coins

These can also be roasted in the oven for 12-15 minutes or till done at 200 Deg C, turning them once in between

Adjust spices, powders as per your taste
3.5.3208

 Stepwise:

In a bowl add the rice flour


Add fine sooji to it
 

Add haldi, red chilli powder and hing. Mix lightly
 

Add salt and sugar


Add jeera and ajwain. Mix again
 

Add torn curry leaves and mix well. Keep aside, this is the dry mixture


Now to prepare eggplant, wash it. Start cutting 1/2 Cm thick slices off the eggplant, into large rounds. Arrange them in a plate
    

Now squeeze in lime/lemon juice all over the brinjal rounds. This adds taste, prevents brinjal from turning brown and lets the dry mixture stick to the brinjal rounds/coins


Keep the dry mixture and brinjal rounds together. Heat a pan or tawa
 

Now to roast, oil the pan lightly. Dip brinjal rounds in dry rice flour/sooji mixture
    

Roast them on tawa. Apply some oil in between
  

When they turn golden, remove them
  

Serve immediately with ketchup or hot chilli sauce

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