For the Gram Flour Paste
½ tsp posto (poppy seeds)
½ tsp chilli powder
salt to taste
water
oil for deep frying
a pinch of baking soda (optional)
Method of Preparation :
Pour the gram flour in a large bowl and add 1 tsp oil. Mix thoroughly. Add water and make a batter with a relatively thick consistency. Add the posto, chili powder, salt, and whip the batter well. Set aside for half an hour.
Cut the brinjal into circles and then slice them into half. Dip the pieces in the batter and deep fry till they turn rich brown. Drain extra oil on absorbed paper and serve.
Brinjals with a Bengali touch!
