Fried Eggplant Slices, makes 8 slices – Recipe adapted from Madhur Jaffrey’s World Vegetarian
Fried eggplant slices also known as “Baingan Kachri” is a popular dish in most Indian homes. I cook this often since my daughter relishes it and I am thrilled as she gets her healthy dose of veggies. The eggplant is thickly sliced, then thrown in some salted water. It is then patted dry with a kitchen towel and sprinkled with spices like coriander, cumin, red chilly powder, salt and pepper.
The eggplant absorbs all the spices and is then coated with whole wheat flour and deep fried. Deep frying the eggplant locks in all the juices of the eggplant and tastes soft and sweet. We enjoy eating these eggplant slices with lentil and rice.
- 1 medium sized eggplant approximately 360 grams
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilly powder ( I use Kashmiri Degi Mirch, which is bright in color and non-spicy)
- 1/2 teaspoon ground black pepper
- salt to taste
- 1/2 cup Whole Wheat Flour “chappati aata”
- canola oil for frying
Arrange the slices in a line and sprinkle salt, pepper, cumin powder, coriander powder, red chilly powder on one side of the eggplant. Gently flip to the other side and sprinkle the spices again. Keep aside for 30 minutes.
Transfer to a serving dish and serve hot with lentil and rice.