Fried eggplant in a delicious seasoned split peas batter.
Course Vegetarian
Cuisine East Indian
Keyword baiganee, fried eggplant
Prep Time 12 minutesminutes
Cook Time 25 minutesminutes
Total Time 37 minutesminutes
Servings 10
Author Felix (Simply Trini Cooking)
Ingredients
1baiganeggplant
¼cupflour
½tsp.salt
Black pepper for taste
Oil for frying
1cupsplit peas powder
1clovegarlic
1tsp.salt
2tsp.curry powder
1tsp.saffron powder
2tsp.baking powder
½cupflour
Black pepperabout 1 tsp.
Pepper to taste
Water
Instructions
Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel. Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.
For split peas batter:
Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.
Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).
Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.