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Eggplant/Baigan Palita

Eggplant/Baigan Palita

Eggplant palita is simply thick slices of eggplant, coated in Indian spices and shallow fried. I had never known something like this existed until I got married. My mother in law would make this often and I fell in love with it. Eggplant palitas are best served with hot rotlis and kadhi. Left over palitas make for a great sandwich too. 

Ingredients

  • 1 Large eggplant cut into slices ( 1 cm thickness) 
  • 3 tbsp chickpea/besan flour
  • 2-3 red/green chillies crushed
  • 1 tbsp freshly grated ginger
  • 1/4 cup finely chopped coriander
  • 1 tbsp dhana jeera powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp salt + extra salt for sprinkling on the eggplant slices
  • 2 tsp lemon juice
  • 1 1/2 tbsp oil
  • 3 tbsps water ( or as needed)
  • Extra oil for shallow frying

Method

  1. Sprinkle about 2 teaspoons of salt on both sides of the eggplant slices and rest for about 15 minutes.
  2. In the mean time, combine all the ingredients above into a thick paste. Adjust the amount of water to your preferred consistency
  3. Use a paper towel to dab off the water and excess salt off the eggplant slices.
  4. Use about 1 teaspoon of the paste and spread onto one side of the eggplant.
  5. Heat some oil ( 1 table spoon) in a large fry pan to shallow fry the eggplant palitas
  6. Place the coated side onto the oil, and spread 1 teaspoon of the paste on the top side of the eggplants that are in the fry pan. 
  7. Cover the pan with a lid and let the palitas brown on one side. 
  8. Flip the palita and press on the edges to help the egpplant cook on the edges. 
  9. Cover with the lid and let it cook for a couple more minutes.
  10. Ensure the palitas are cooked well by piercing with a knife. 
  11. Serve warm with rotli.
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