Baingan Ki Kachri
Whole wheat crusted spiced eggplant slices or Baingan ki Kachri is a quick and easy side for rotis, dal or curry.
Servings: 3
Ingredients
- 1 Baingan/ Globe Eggplant Large
- Namak/ Salt to taste
- 1/2 tsp Kashmiri Lal Mirch/ Red Chilli Powder
- 1 to 2 tbsp Aata/ Whole Wheat Flour
- 1 to 2 tbsp Tel/ Vegetable Oil
Instructions
- Start by rinsing and patting to dry the eggplant.
- Slice the eggplant into disks and transfer to a bowl. You may use the tip of the knife to scratch the face of slices on both sides.
- Sprinkle salt and red chilli powder on the eggplant slices and toss.
- Keep aside the slices for 10 minutes till you see them sweat.
- Next, place a griddle or cast iron pan on medium heat and grease it with some vegetable oil. Let the pan/griddle heat up.
- While the pan heats up, sprinkle whole wheat flour on the slices so that it is absorbed by the eggplant slices.
- Spread the slices on the hot pan/griddle and cook on both sides by turning them at intervals. The slices should become soft and form a thin crust on cooking.
- Take out cooked Baingan ki kachri slices out of the griddle/pan. Serve hot on the side of rotis, dal or curry.
Notes
Use large eggplants for this recipe.