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Indian Eggplant and Fritters Curry

2 Jan

Vankaya Pakodi Kura


Small Indian Eggplants 3
Groundnuts 2 tbsps
Cashew Nuts 2 tbsps
Onion 1
Green Chiles 2
Besan / Chickpea Flour 1 cup
Cumin Seeds 1/2 tsp
Soda bi carb a pinch
Ginger 1 inch piece
Garlic 3 cloves
Freshly Scraped Coconut 2 tbsps
Cilantro few sprigs
Oil as required
Salt to taste


Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Curry Leaves 8
Roasted Fenugreek Seeds Powder a pinch
Oil 1 tbsp

Method of preparation:

Heat a tsp of oil in a pan, roast groundnuts and cashews until golden brown.
Remove stems, wash, pat dry and cut eggplants vertically into quarters.
Peel and finely chop the onion.
Remove stems, wash and slit green chiles into two.
Clean, wash and finely chop cilantro.
Peel and finely chop ginger.
Peel and lightly mash garlic cloves.

Heat oil for deep frying in a wok on medium high heat.
Deep fry the eggplants and remove onto absorbent paper.

In a mixing bowl, whisk together besan, cumin seeds, chopped onion, green chiles, soda bi carb and salt into thick flowy batter with sufficient water.
Take spoonfuls of the prepared besan batter and slowly drop into same wok with hot oil.
Let the besan fritters turn light golden on all the sides.
Remove them with a slotted spoon onto absorbent paper.
Repeat the same with remaining batter and reserve all the besan fritters.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion, green chiles, ginger and garlic.
When onion turns light brown, add reserved besan fritters, deep fried eggplants, coriander powder, red chile powder and salt.
Garnish with fresh cilantro and freshly scraped coconut.
Serve with steamed rice.

Notes: Sprinkle a tsp of garam masala to the dish if you wish.