VANKAYA BAJJI

One the tastiest bajji's my mother used to make is vankaya bajji. Made with soft and tender brinjal, these bajjilu will melt away in your mouth.

INGREDIENTS

Tender brinjal                Long 3
Besan                             1 cup
Rice flour                        2 Tsp
Green chilies                   3
Ginger                             1 inch piece
Ajwain                            1 Tsp
Salt                                  to taste
Turmeric                         1/2 tsp
Oil                                  to deep fry

PROCEDURE

Grind the chilies, ginger and ajwain into a paste.
I use long and fat brinjals. Small and round brinjals will have more seeds and they don't taste good.
Slice the brinjal into the shape you want. I choose to cut into square pieces.
Sift the besan and this provides aeration which make the bajjilu fluff up.
Now heat 2-3 Tsp oil to Smoking hot and add it to the besan . Mix well(with a spoon, not hand......oil is hot)
Add rice flour, ground paste, salt, turmeric.
Now add water little by little and make a batter. It should be like the dosa batter, not too thick nor too thin.
Heat oil for deep frying the bajji.
Dip the brinjal slices one by one and fry them in the oil. The oil should not be smoking hot.
Keep the flame on med high.
One fine way of enjoying these bajjilu is with hot rice and ghee.