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–+ servings
Smita

Baingan Bhaja/ Eggplant Bengali Style

Perfectly sliced eggplant discs are dipped in a flavourful batter and deep fried till they are crispy from the outside and soft on the inside. Goes well with rice, poori, or as a simple side. Vegan and gluten-free.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

  • 8-10 Eggplant Slices
  • ½ Tsp Salt
  • ½ Tsp Turmeric Powder
For Making Batter
  • 2 Tbsp Gram Flour
  • 3 Tbsp Rice Flour
  • ½ Tsp Turmeric Powder
  • ¼ Tsp Salt,
  • Water ,for making a thick pourable batter.
  • Oil,for deep frying.

Method
 

  1. Wash and dry the eggplant .
  2. Slice it into slightly thick (1.5 to 2 inch )Pieces.
  3. Coat them with turmeric and salt and leave them in colander ,bowl or wire rack for 30 minutes.They will release water.
  4. Prepare the batter with all the ingredients.Batter should be lump free.
  5. Take a wok /heavy bottomed pan /cast iron pan.
  6. Add oil for deep frying.
  7. Dip eggplant disc in the batter.Shake off the excess batter.
  8. Fry on medium/high flame ,for 1-5 minute on each side or till they look golden brown on both sides.
  9. Place it on the wire sheet to prevent soggy bottom.Do not place them on paper towel .This will make them soggy.
  10. If needed just use paper towel to absorb excess oil.
  11. Serve when it is still hot.
  12. Enjoy.
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