George Bernard Shaw was 87 years when his wife Charlotte died. Shaw was devastated. She was his loving companion for 45 years and also painstakingly cooked a large variety of vegetarian dishes since Shaw was an advocate for vegetarianism. Alice Laden who nursed Mrs. Shaw continued cooking for Shaw. In 1971, 21 years after Bernard Shaw’s death Mrs. Laden collaborated with RJ Minney to write and publish The George Bernard Shaw Vegetarian Cookbook that featured several recipes featuring the Eggplant…… Savory eggplant, eggplant Au Gratin, stuffed eggplant… Looks like eggplant was a favourite with Bernard Shaw.
Known as the Brinjal/bhaingan/vankaya/kathrikayai…. in India this underrated vegetable is a storehouse of nutrients.
Featuring here is a delicious Brinjal Bajji a popular street food of Guntur and several towns of undivided Andhra Pradesh.
Ingredients for Brinjal Bajji Recipe:
- Brinjals… Thin or small round ones 10
- Bengal gram dal flour 1 cup
- Rice flour 1/4 Cup
- Fermented dosa batter 1/4cup
- Ajwain seeds 1/2tsp
- Chilly powder 1 tsp
- Turmeric powder 1 tsp
- Asafoetida 1/4tsp
- Salt as required
- Oil for frying
For stuffing
- Finely chopped onions
- Finely chopped coriander leaves
- Green chilly finely chopped
- Salt
- Chilly powder/dosa mulagapodi
Preparation Method:
- Wash and wipe the brinjals.
- Slit the brinjal in the center, deep fry for few mins, remove, apply little salt and Chilli powder inside the brinjal where it’s slit open and keep aside.
- Mix Bajji batter… Bengal gram dal flour, rice flour, dosa batter, salt, turmeric, chilli, Ajwain, and asafoetida into a fluffy pouring thick batter.
- Dip fried brinjal and prepare bajjias.
- Slit, fill it with the mixed stuffing, and serve hot
Hot & Yummy Brinjal Bajji is Ready 🙂
Recipe courtesy: Anitha Sudha, Bangalore
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