Sunday, 23 March 2014

Vaingana/Gulla Phodi

  • 3 Gulla (a variant of the common green brinjal special available in south canara in India) .If this is not available in your place, use a large voilet Egg plant commonly available in markets.
  • 3 teaspoons of green chilly paste,
  • half teaspoon of hing or Asafoetida,
  • Salt to taste,
  • A pinch of baking soda for crispiness,
  • 2 cups of chane peet/Kadle hittu/Chana flour/Besan,
  • Oil for frying


  • Step1:Cut Gulla or the Egg plant into round peices. If the Egg plant is too large then cut the round pieces into halves. Place the cut pieces into a bowl of water to avoid Egg plant from turning dark.
  • Step 2: Take a mixing bowl , add chane peet/Kadle hittu/Chana flour/Besan,Salt to taste, green chilli paste,Asafoetida,baking soda, a teaspoon of hot oil. Mix all the ingredients along with water to make batter of pouri ng consistency.
  • Step3: Heat oil for frying. Once the oil is heated to proper temperature, take one piece of gulla/Egg plant , dip it into the batter, put it into the hot oil. repeat the process with 2-3 pieces. Fry until they are golden brown(See picture).

Serve with green chutney/tomato sauce during evenings . Can also be served during ;lunch or dinner along rice and Dalithoy,Tomato Saaru etc.

No comments:

Post a Comment

We welcome your most valuable comments here !!!