Fried Eggplant is an Indian recipe which is made in every state of different forms, though the procedure of cutting eggplant and shallow frying remains the same, the only things vary from state to state is their spices. But it’s the Eggplant (Baingan), not the spices, that make this dish special.
When eggplant is shallow-fried with spices, the outside becomes crispy and crunchy while the insides turn luscious and velvety. The secret of this dish is to use just a very less oil and cook it for a long time. The taste of the dish is amazing, the combination soft and crispiness is ultimate, it melts in the mouth when consumed with hot rice.
Take care, to use long eggplant for this recipe, as shown in the picture.
Fried Eggplant or Baingan kachri is usually consumed with dal and hot rice.
2 tsp Red Kashmiri Powder
1 tsp Chaat Masala
1 tsp Spicy Red Chili Powder
1 tsp Coriander Powder (Dhania Powder)
1 pinch Hing (Asafoetida)
1/2 tsp Cumin Powder (Jeera Powder)
1 cup of wheat flour
Salt as per taste
First of all, add all the spices mentioned above in a bowl and mix well, Add a half a cup of water to make it a paste of it.
Now take the eggplant and cut into round slices of 1/2 inch thick, make a criss-cross cut with the help of a knife. Now marinate these slices with the paste of spices, which we had made in a bowl, Rest aside for at least 30 minutes, so that all the spices are coated well.
Take a saucepan or iron pan and sprinkle some Olive oil on it and put it on the medium flame.
Now take each slice and dab it both the sides with the wheat flour, and shallow fry it. Repeat this with each of the slices of eggplant. Cook this on low flame till the coated slices turn golden brown.
Keep turning the slices over, so that each side is evenly cooked.
When your slices are cooked, transfer the slices to a plate.