Baiganee Delight

Ingredients

• 2 large eggplants (about 500g) 2 large eggplants (about 500g)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 5g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   Slice the eggplants into 1/4-inch thick rounds.
2. 2.
   In a large bowl, combine the flour, baking powder, cumin, turmeric, chili powder, salt, and black pepper.
3. 3.
   Gradually add water to the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Dip each eggplant slice into the batter, ensuring it is evenly coated, and carefully place it into the hot oil.
6. 6.
   Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Baiganee hot with tamarind chutney or mango chutney.

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and glossy. To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 15 minutes before rinsing and patting dry.

Tips & Tricks

• For an extra kick, add a pinch of cayenne pepper to the batter.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• Serve Baiganee immediately after frying for the best taste and texture.
• Experiment with different dipping sauces like mint chutney or garlic yogurt sauce.
• If you prefer a lighter version, you can bake the coated eggplant slices in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Serving advice

Baiganee is best enjoyed as a snack or appetizer. Serve it on a platter with a side of tamarind chutney or mango chutney for dipping. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the Baiganee fritters on a serving plate in a circular pattern, creating an inviting display. Sprinkle some extra chili powder or paprika on top for a pop of color. Serve with a small bowl of chutney in the center for easy access.