Categories
vegetables

(283)Ringan Bateta ni chips

Eggplant ( Brinjal) and Potatoes

Ingredients

  • 250 gms. long black variety Brinjal. ( Ringan)
  • 250 gms. Potatoes ( Bateta)
  • Oil for frying.
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Sugar powder.
  • ½ tsp. Salt.
  • ½ tsp. Chat masala.
  • 2 tsp. White sesame seeds.
  • 2 Coconut cubes.
  • 2 tbsp. finely chopped Coriander leaves.

Method

  1. Wash Brinjals and potatoes.
  2. Cut into 2-3 inches wedges and keep aside.
  3. Heat oil in iron kadhai..
  4. Deep fry both the chips and keep aside.
  5. In one mixing bowl mix all the spices as well as Coriander leaves and defrosted coconut cubes..
  6. Sprinkle this spice mix immediately after the frying so that all spices stick evenly with hot vegetables.
  7. Serve hot with Roti, Bhakhri, Paratha, Bajri roti, Ragi Roti, Jowar roti or as you desire.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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