Baingan ka Bachka

Instructions

1. 1

   Prepare the eggplant

   • Wash the eggplant well. Slice it into thin, round discs, about 1/4-inch thick.
   • In a large bowl, mix water with 1/4 tsp salt. Add the eggplant slices and let them soak for 10-15 minutes. This helps prevent browning and removes any bitterness.
   • Drain the water completely and pat the eggplant slices dry with a kitchen towel.
2. 2

   Make the batter

   • In a mixing bowl, combine besan, rice flour, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ajwain, and 1 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
3. 3

   Coat the eggplant slices

   • Dip each dry eggplant slice into the prepared batter.
   • Ensure each slice is evenly coated on all sides. Let any excess batter drip off.
4. 4