This was a delicious dish Saraju made, it's unbelievable how tasty it is.
ingredients:
nice quality eggplants like Rosa Bianca, we got some at the farmer's market.
mustard oil for frying, but any cooking oil will work
poppy seeds, hulled - find these in your ethnic grocer or online
flour
salt (~2 t. for one eggplant). D says fine sea salt.
turmeric (~1 t.)
nigella
Slice the eggplant ~1/4" thick slices, or slice into half lengthwise, then into 1/4" slices. Add to a bowl with salt and turmeric, mix around so uniformly coated and let sit for ~30 minutes.
Take eggplant slices out, squeeze watering juices into bowl. Set eggplant aside on plate. In leftover water/salt/turmeric mixture, add 1 Tablespoon of poppyseeds, ~2 T. flour of your choice, we used wheat flour, ~1/4 t. nigella seeds. Mix the batter, adding a little water if required.
Heat the oil (~4 T. in a wok or frying pan) until it is smoking, especially if you are using mustard oil. This is key for flavor. Turn heat down once oil starts smoking (or is heated if using other oil).
Dip the eggplant slices slightly into the batter, don't worry if not uniformly coated. Fry on each side until golden crisp.
We ate this with greens, dal, rice. A very tasty eggplant recipe.
No comments:
Post a Comment