This dish is all time favorite of Bengalis. It is a must in all festivals - Jamai Shoshti , Bhai Phonta , Durga pujo or any occasion. It goes best with Moog dal and rice. It can also be paired with luchi (fried bread of flour).
Ingredients:
Brinjal-2,
Salt-to taste,
Turmeric-a pinch.
Mustard oil for frying
Steps:
Cut brinjal into rounds or lengthwise (quartets). Soak in ice cold water for 15 minutes to remove any bitterness. Squeeze off the water. Add turmeric and salt to evenly coat the pieces. Heat mustard oil in a pan until pungency evaporates. Carefully place the brinjal pieces in the oil. If they are cut lengthwise, place skin down first. Deep fry till tender. Drain off oil and serve hot .
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