This is the vegetable I grew up with. My mom used to prepare this vegetable at least once a week for my tiffin. This was the only vegetable I use to enjoy even at room temperature (yes, I am talking about before microwave days). Till this date, this is one of my favourite vegetable. This is my mom’s recipe which I haven’t changed.
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
1 Chinese/long eggplant/baingan
3 tbsp Besan/Gram flour
1 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala powder
Sugar/jaggery as per taste (optional)
Salt to taste
Asafoetida – 1/2 tsp
Oil for cooking
1. In a wide plate, mix besan, red chili powder, coriander powder, turmeric powder, garam masala powder, sugar/jaggery (optional) and salt. You can use roasted besan instead.
2. Cut Chinese eggplant/baingan around 1/2 cm thick slices. Rub besan flour mixture on both sides of eggplant slices.
3. Heat 3 tbsp oil in a wide pan and add asafoetida. When oil is hot, add eggplant slices one at a time. Do not over crowd the pan. Cook eggplant on low to medium heat on both sides by flipping slices carefully, cover with lid. When eggplant gets tender or slightly soft (after 4-5 minutes), add remaining dry besan mixture on the top. Mix well. If it is too dry then add little oil, cover with lid and cook on low for few more minutes stirring carefully in between. Cook until raw besan is cooked thoroughly around 4-5 minutes.
4. Serve this delicious baingan fry with hot roti (phulka) and kadhi. Hope you will enjoy this dish same as I do :).
Please do leave a comment or let me know if you have any questions.
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