- Servings: 3-4
- Preparation time: 10-12 minutes.
- Cooking time: 5-6 minutes.
- Total time: 18 minutes.
To host a guest on lunch, it is mandatory to serve “Tarua” in Mithilanchal culture or we can say it is impossible to welcome the guest without serving “Tarua”.
And you are thinking that what is “Tarua”?
This is special recipe; can’t be called fritters as it is different but looks like fritters. Made from vegetables and green leafy vegetables. Vegetables are sliced thinly and coated with rice batter. It can be deep fried or shallow fried as well.
It is very very popular in Bihar and Nepal too.
It can be prepared with Potatoes, Eggplant, Cauliflower, Pumpkin, Bitter gourd, Bottle gourd,, Pointed gourd, Okra and many more local vegetables are used…
Ingredients:
- Baigan (Eggplant/brinjal): 4 no.
- Aaloo (potato): 4 no.
- Garlic: half teaspoon (paste)
- Ginger: half teaspoon (Paste)
- Onion: 2 tablespoon (paste)
- Garam masala powder: half teaspoon
- Salt: 1 teaspoon
- Chilli powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Rice flour/chick pea flour: 3 tablespoon. (With rice flour it will be crispier).
- Oil: for shallow fry
Preparation:
- Chop the Brinjal into 5mm to 6mm thin slices in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
- Chop the potato into 3mm-4mm thin slices in a bowl filled with water.
- In a shallow bowl, mix the flour with red chilli powder, turmeric powder, salt, coriander powder, Garam masala powder, garlic paste, ginger paste, onion paste mix with water. Make the thick batter.
- Coat the slices (both side) of Brinjal and potato with the batter.
Method:
- Heat one tablespoon of oil on a non stick fry pan, spread it.
- When smoke starts coming. Spread the Brinjal and potato in fry pan.
- Fry on medium heat on both sides till golden brown colour appears. (It takes about 2 minutes each side)
- Add few drops of oil if required.
- Repeat till all the slices are cooked.
Serve immediately while it is crisp as a side disc.
Baigan Aaloo ka taruaa (potato brinjal tikka) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.