BRINJALS IN BATTER
|Brinjal||2 , slice them lengthwise without peeling them|
|Besan||3⁄4 Cup (12 tbs) (Gram Flour)|
|Water||4 Tablespoon (Or As Required To Make Batter)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Use young small brinjals before the seeds have turned dark.
Slice them lengthwise thinly, without peeling them.
Salt them and leave to stand for 1 hour.
Squeeze out the water, dip in batter* and fry in very hot oil.
Baby marrows squash may be done the same way.
The best batter 1 found is to mix Gram (Channa) flour with water to a batter consistency with a pinch of salt and adding a tiny pinch of Bicarb.
This makes it much less "oily" when cooked