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Crispy, pan-fried eggplant slices coated in a spicy semolina mixture. This classic Goan side dish is incredibly easy to make and pairs perfectly with dal, rice, and fish curry. A delightful crunch in every bite!
Prepare the Brinjal: Wash the brinjal thoroughly. Trim the ends and slice it into uniform rounds, about 1/4-inch thick. Slicing them too thin will make them limp after frying.
Soak the Slices: In a large bowl, combine 4 cups of water and 1 teaspoon of salt. Submerge the brinjal slices in the salted water and let them soak for 10 minutes. This step helps prevent them from browning and removes any bitterness. Afterwards, drain the water completely and pat the slices dry with a kitchen towel. This is crucial for a crispy coating.
Make the Coating Mixture: In a wide, flat plate, combine the rava (semolina), rice flour, red chili powder, turmeric powder, asafoetida, and the remaining 1 teaspoon of salt. Mix with your fingers or a spoon until all the spices are evenly distributed.
Coat the Brinjal: Take one dry brinjal slice at a time and press it firmly into the rava mixture. Flip and press again to ensure it is evenly coated on both sides and the edges. Gently shake off any excess coating.
Shallow Fry the Phodis: Heat the oil in a large, heavy-bottomed pan or skillet over medium heat. Once the oil is hot (but not smoking), carefully place the coated brinjal slices in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Cook Until Crispy: Fry for about 3-5 minutes on the first side, until the coating is golden brown and crisp. Flip carefully with tongs and fry for another 3-5 minutes on the other side, until the brinjal is tender and the coating is crisp. The total cooking time per batch is about 6-10 minutes.
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Crispy, pan-fried eggplant slices coated in a spicy semolina mixture. This classic Goan side dish is incredibly easy to make and pairs perfectly with dal, rice, and fish curry. A delightful crunch in every bite!
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 186.79 calories per serving with 4.84g of protein, it's a beginner-friendly recipe perfect for side or snack or appetizer.
Drain and Serve: Remove the fried phodis from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy with a traditional Goan meal.
This same recipe can be used with other vegetables. Try it with thick slices of potato (batata phodi), raw banana (kele phodi), sweet potato, or breadfruit.
For extra flavor, add 1/2 teaspoon of ginger-garlic paste to the brinjal slices before coating them. You can also add a pinch of garam masala to the rava mixture.
For a lower-oil version, arrange the coated slices on a baking sheet lined with parchment paper. Spray with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. They can also be made in an air fryer.
Eggplant is rich in dietary fiber, which is essential for digestive health, promoting regular bowel movements and helping to maintain a healthy gut.
Eggplant contains antioxidants like nasunin, which protects brain cells from damage. Additionally, turmeric in the coating contains curcumin, a powerful anti-inflammatory and antioxidant compound.
Brinjal provides a good amount of vitamins and minerals, including manganese, potassium, and B-vitamins, contributing to overall health and well-being.
Sogginess is usually caused by a few factors: not patting the brinjal slices completely dry, overcrowding the pan which lowers the oil temperature, or frying on heat that is too low. Ensure the oil is hot enough and the slices are dry before frying.
Yes, you can. Rava (semolina) contains gluten. To make it gluten-free, substitute the rava with an equal amount of coarse rice flour or cornmeal. The texture will be slightly different but still delicious and crispy.
Vainjan Phodi is best eaten fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to a day. To reheat, place them in a single layer in an air fryer or a hot oven for a few minutes to regain some of their crispiness. Avoid microwaving as it will make them soggy.
The large, dark purple globe eggplant (bharta brinjal) is ideal for this recipe as it yields large, round slices perfect for frying. Ensure it is firm and has minimal seeds.
Vainjan Phodi is a treat and is moderately healthy. Eggplant itself is low in calories and high in fiber. However, this dish is shallow-fried, which adds fat and calories. It can be part of a balanced meal when eaten in moderation. For a healthier version, consider baking or air-frying.
One serving of Vainjan Phodi (approximately 3 slices) contains around 180-220 calories. The exact number can vary based on the size of the brinjal and the amount of oil absorbed during frying.