To kick them up an extra notch…I marinated the baingan with a drizzle of kachchi ghani mustard oil!
I ended up having so many of them….they should come with a keep away…caution side! 😮
Method:
Start with. Good quality…tender firm young baingan/Eggplant.
I’ve used Italian eggplant, a little expensive, but totally worth spending the few extra bucks on them!
Slice the baingan into 1/4 inch even slices.
Sprinkle with salt, red chili pwdr, amchoor and haldi.
Also add a little coarsely pounded ajwain.
Drizzle some good quality mustard oil (optional) if you like, I use Kachchi Ghani…for the extra kick! 🙂
Marinade the sliced eggplant for a couple of hours.
Make a thick batter of coating consistancy using besan and water. Add salt, red chillipwdr, amchoor and a hefty pinch of baking pwdr. Let the batter rest for 15-20 minutes.
Dip marinated eggplant into the batter.
Immerse the dipped eggplant into hot oil. Cook on medium high heat.
Cook patiently till a deep golden in color.
Drain on paper towel. Sprinkle with chat masala, if you like and serve hot with sauce/chutney as appetizer. Or serve as a side with dal-chawal-roti, yum yum!
