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Crispy, pan-fried eggplant slices coated in spiced semolina, a classic Goan side dish. The tangy marinade and crunchy exterior make it a perfect accompaniment to rice and fish curry.
Prepare and Marinate the Brinjal
Prepare the Semolina Coating
Coat the Marinated Slices
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Crispy, pan-fried eggplant slices coated in spiced semolina, a classic Goan side dish. The tangy marinade and crunchy exterior make it a perfect accompaniment to rice and fish curry.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 228.36 calories per serving with 6.31g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Shallow Fry the Phodi
Drain and Serve
This recipe works wonderfully with other vegetables. Try using thick slices of potato (aloo), raw banana (kele), sweet potato (ratalu), or bitter gourd (karela).
For extra heat, add 1/2 tsp of finely minced green chili or a pinch of black pepper to the marinade paste.
Add 1 tbsp of besan (gram flour) or 1 tsp of ginger-garlic paste to the semolina mixture for a different flavor profile and texture.
For a lower-oil version, arrange the coated slices on a baking sheet, spray with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
Brinjal is rich in dietary fiber, which is essential for digestive health. Fiber helps promote regular bowel movements and can aid in managing blood sugar levels.
The spices used, such as turmeric and chili powder, contain powerful antioxidants. Turmeric's curcumin, in particular, has anti-inflammatory properties that help combat oxidative stress.
As a completely plant-based dish, it provides essential nutrients from vegetables and grains, making it a suitable and delicious option for vegetarian and vegan diets.
Vainagana Phodi is a traditional Goan side dish. 'Vainagan' means brinjal (eggplant) and 'Phodi' refers to slices or fritters. It consists of marinated brinjal slices coated in spiced semolina and shallow-fried until crisp.
It can be part of a balanced meal. Brinjal is low in calories and high in fiber. However, since it is shallow-fried, it absorbs some oil. For a healthier option, you can bake or air-fry the slices.
One serving of Vainagana Phodi (approximately 3 pieces) contains around 180-220 calories, depending on the size of the slices and the amount of oil absorbed during frying.
Yes, absolutely. Arrange the coated slices in a single layer in the air fryer basket. Spray with a little oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway, until golden and crispy.
This can happen if the brinjal slices are too dry or too wet. The marinade should be a thick paste that clings to the slices. If it's too watery, the coating will slide off. Ensure you press the slices firmly into the semolina mixture on both sides.
It is traditionally served as a side dish in a Goan meal, alongside steamed rice, fish curry (xitt codi), or dal (varan). It adds a wonderful crispy texture to the meal.