Baigan (Eggplant) Chakka

Courtesy Anjana Kumar (aka Mommy)


Serves four

Ingredients

• 2  Chinese Eggplants
  
• Spice mix
  
• 2 table spoons ginger garlic paste
  
• 1 tsp salt
  
• 1 tsp turmeric powder
  
• 1 tsp red chili powder
  
• 1 tsp cumin powder 
• 1 tsp coriander powder 
• 1 tsp Aamchur powder or 1 tablespoon lemon juice 
• 1 tsp asafoetida powder
  
• 2 tablespoons oil
  

How to :

1. Mix all contents under Spice mix in a bowl and add 2 tablespoon  water to make a thick paste. 
2. Cut the eggplants into 1-2 inches thick circular wheels 
3. Fork the eggplant slices or poke with tooth pick.
   
4. Drizzle oil generously in a non-stick shallow pan and heat.
   
5. Dip the eggplant slices in the spice mix and coat on both sides. 
6. Place the slices on the heated pan surface in a single layer with enough space to ease flipping. If all the slices do not fit on the pan, cook in batches.
   
Cover the pan and cook on reduced flame for 10 minutes till one side is reddish brown. 
8. Drizzle oil on top of eggplant slices before flipping over.
9. Repeat step 7. Before removing the eggplants from the pan you can cook uncovered to remove excess water if any.

Tip:


You can cut thick slices of onions, potatoes or green peppers and dip in any leftover spice mix and saute in the same pan to serve with the eggplants.


Serving Suggestion
 

• Best eaten with Roti or Parathas