Baingan Kaachri

Crisp-Fried Aubergine Slices

SERVES 4–6

This is a wonderful dish made of velvety aubergine slices covered with a thin, crisp crust.

It brings back some cherished moments of my childhood. My grandmother made this quick dish during winters when she served it before dinner. We would sit on thick, soft razais (cotton quilts), blowing into our hands and rubbing them together to keep ourselves warm in the teeth-chattering cold of Amritsar. And my grandmother would appear at the kitchen door holding a plate of hot, steaming kaachris. All of us would run to her and grab as many as our little hands could hold and stuff them into our mouths, as she looked at us fondly.

A cup of hot tea in your hands and a plate of baingan kaachri at your side makes for an amazingly cosy evening with your loved ones.

INGREDIENTS

¾ cup wholewheat flour (atta)

1¼ tsp red chilli powder

1¼ tsp cumin powder

½ tsp turmeric powder

¾ tsp salt or to taste

½ tsp carom seeds, rubbed between your palms

5 tbsp oil

2 thin long aubergines (baingan), cut into ½" thick slices

METHOD

In a mixing bowl, combine flour, spice powders, salt and carom seeds. Mix well and add 1 tbsp of oil. Mix again till well blended. Place an aubergine slice in the spiced flour and sprinkle some over the slice. Using a fork, prick the flour into the aubergine. Repeat with the remaining slices. Put the remaining oil in a kadhai (wok) over low heat. Coat the sides of the kadhai with oil and arrange aubergines slices in it. Raise heat to medium, cover and cook till aubergines are just tender. Serve hot with tea.