Somehow things suddenly seem too hectic to handle. Though all the posts were ready, I just couldn't find time to edit and write. I made a simple Parsi Lunch on Sunday for the Vegetarians. I warned Hubby dear ahead that it was going to be Parsi lunch, while I made Biryani for the rest at home.
Surprising even with the nonveg Biryani going on, I was able to prepare these simple Parsi Dishes for the Vegetarians at home. I enjoyed all the dishes, why Hubby dear wasn't so taken in by these fried brinjal slices. I realized that one has to enjoy brinjals or maybe I need to deep roast these slices for his taste.
I had planned on another Dal poori for the third day, it didn't happen. So I am splitting the posts. I am hoping I will make the Dal Pori that I originally planned. These fried brinjal slices use something called the Parsi style Sambar powder. I was so surprised to read about the Parsi Style spice powder.
I found this interesting post comparing the different spice powders like the Parsi Sambhar masala to South Indian type sambhar masala along with Dhansak masala.PS: These sources for this recipe were referred from Cheekychili and Parsicuisine, which are not live right now.
Tareli Vengna ni pori
Big Brinjal - 1
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Lemon juice - 1 tsp
Khambati / Parsi Sambar Powder - 1 tsp
How to make Tareli Vengna Ni pori
Wash and clean one medium sized big brinjal, cut into 1/2 inch thick slices to get about 8-10 slices,
Mark each slice on both sides slightly, with knife,
Soak in water until all done as brinjal tends to blacken as soon as its cut.
Remove from water and squeeze dry lightly to shake of all water.
Put in a large vessel and add all the masala powders.
Keep for 1/2 an hour.
In a thick bottomed pan add 3 tbsp oil on full flame
When hot, put to medium flame and lay out it brinjal slices
Fry until bottom side is crisp golden brown then flip side
Now sprinkle with your fingers a few seeds of mustard seeds and allow the other side to crisp golden brown and close the flame
Remove the slices and sprinkle a pinch of sugar over the fried Vengna slices