Sindhi Fried Baigan Recipe | सिंधी टरयल वांगड़ | Masala Eggplant Recipe | Tasteofnivaaz ToN

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein while all-purpose flour is more economical.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: cornstarch

Quinoa flour is gluten-free and nutritious, while cornstarch is a budget-friendly thickener.

Cut the stem off the baigan and slice it into round discs about 1 centimeter thick.

Make criss-cross cuts on each slice without cutting all the way through.

Sprinkle salt on both sides of the baigan slices and rub gently.

Let the baigan sit for 10 to 15 minutes to draw out moisture.

In a small bowl, mix together coriander powder, salt, turmeric powder, amchur powder, and red chili powder.

If needed, adjust salt to taste and mix well.

After 10-15 minutes, press the baigan slices gently to squeeze out excess water.

Heat oil in a pan over medium to low heat for deep frying.

Carefully add the baigan slices one by one into the hot oil.

Fry each side for 3 to 4 minutes until golden brown, ensuring not to use high heat to avoid undercooking the inside.

Once fried, place the baigan on a kitchen towel to drain excess oil.

Coat the fried baigan slices with the prepared spice mixture on both sides, ensuring the spice fills the criss-cross cuts.

In a separate pan, heat on medium to low flame, add the coated baigan slices, sprinkle with any remaining spice mixture, and drizzle a little oil on top.

Cover and cook for 4 to 5 minutes on low heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens