Apr 10, 2012

Eggplant/Brinjal fritters (vangyache bhaji)

Brinjal bhaji s are quiet famous in Maharashtrian homes. We also call it vangyache bhaji which goes very well with any Pulao or even simple dal chawal. I had nice purple brinjals in the fridge so thaught of making the bhajis.There are several ways of making this dish but this is my way & would like to share it with all my friends here. Hope you enjoy making & eating it as well.

Purple brinjals - 2 medium size 
Gram flour - 1 cup
red chilli powder - 1 tsp
turmeric - 1/2 tsp
ajwain (carom seeds) - 1/2 tsp
coriander & cumin powder (dhaniya & jeera) - 1tsp
chopped coriander - 1 tbs (optional)
asafoetida (hing) - a pinch
sugar - a pinch
Oil - to fry
salt - to taste

Wash the brinjals, slice them round ( thinly sliced ). take a bowl of water and put the slices with a bit of salt. This avoids the brinjals to turn black. 
To prepare the batter we take gram flour add red chilli powder, turmeric, ajwain, hing, sugar, dhaniya & jeera powder, chopped coriander & salt. Mix all the ingredients nicely to avoid lumps add water slowly until you have a thick batter like consistency.Keep aside for 5 min. Heat oil in a kadhai gently dip each slice in the batter and fry on medium flame until it is cooked and turned light brown.Remove & drain on paper towels.

Enjoy with tomato ketchup or green chutney.


  1. nice space you have supriya. whenever i make assorted vegetable pakora, i make the brinjal bhaji too. yours are looking exactly like the way i make at home.