Thursday, May 7, 2009

Lasooni Baingan Pakoda (Garlicy Eggplant Fry)

A person who is considered as a 'chatterbox, deterministic, energetic' has frozen down all of a sudden without even giving a clue to anyone or to herself. She used to be always filled with dreams, thoughts & now she has filled herself with a complete “VOID”. Before that NULL take over herself, she needs some serious counseling. By now, you would have guessed who the person is.., it is “ME”.
I am in a state that I’m not interested in anything (thank God, I still have interest in cooking :) ). No mood to work, no mood to blog, no mood to anything .., I feel my mind is no more in my control? I have asked myself a hundred times, but I have no answer. Am I homesick? May be.., not sure though. I’m trying my level best to come out of it.

That was an update about myself & now about the recipes. I have a huge backlog of pictures in my camera that needed attention. I have decided not to click any more pictures until I finish the stock. This dish is the oldest of all lying in my draft post since a very long time. So, thought of performing LIFO (Last In First Out) flushing of recipes. This time, I’m directly jumping into the ingredients list.
Brinjal/Egg Plant: 1 medium sized (use purple colored long ones, Chinese Eggplant)
Garlic Paste: 1 tbsp
Gram Flour/Channa Dal: 3/4th cup
Corn Flour: 1/4th cup
Red chilli powder: 1 tsp
Finely chopped cilantro: 3 tbsp (I skipped this as I did not have stock of cilantro at home)
Salt: According to taste
Carom Seeds (ajwain): a pinch
Baking Soda: a small pinch
Hot Oil: 1 tsp
Oil: For deep frying

  • Slice the brinjal & soak the slices in very thin buttermilk or water.
  • Mix the gram flour, corn flour, salt, chilli powder, carom seeds, cilantro, baking soda in a broad vessel.
  • Add 1 tsp hot oil, garlic paste to this.
  • Add 1tbsp water at a time & prepare a smooth batter (should be like thick milkshake or like normal dosa batter).
  • Heat oil in a broad pan.
  • When oil is hot, dip the brinjal slices in the gram flour batter (ensure the batter coats the brinjal slice well) & drop it in oil.
  • Fry on both sides till the pakora turns golden brown.
  • Remove the fried pakora from oil & place it on a paper towel.
  • Serve it hot with tomato/chilli sauce or green/mint chutney.

Garlic paste could be omitted & normal pakoras could also be prepared using the same batter.· I personally feel eggplant blends well with garlic & pakoras become more delicious.

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