Jharkhandi Eggplant Fritters Curry (jharkhandi Baingan Pakora Curry)
Jharkhandi Eggplant Fritters Curry, also known as Jharkhandi Baingan Pakora Curry, is a delicious and flavorful dish from the Jharkhandi Cuisine. This recipe combines crispy eggplant fritters with a rich and aromatic curry, creating a perfect balance of textures and flavors.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish
- Salt to taste
Instructions
- In a bowl, mix gram flour, turmeric powder, cumin seeds, coriander powder, red chili powder, and salt. Add water to make a thick batter.
- Dip the eggplant slices in the batter and deep fry until golden brown. Drain on paper towels and set aside.
- In a separate pan, heat vegetable oil and sauté the chopped onion, garlic, and ginger until golden brown.
- Add the tomato puree and cook until the oil separates from the masala.
- Add 2 cups of water and bring the curry to a gentle simmer.
- Gently add the fried eggplant fritters to the curry and simmer for 5-7 minutes.
- Garnish with fresh cilantro leaves and serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 15g
Supplies
Frying pan Mixing bowl Cutting board Knife Deep fryer or heavy-bottomed pan
Tools
Stovetop
Serving suggestions
Serve the Jharkhandi Eggplant Fritters Curry with steamed rice or hot rotis for a satisfying meal.
Tips & tricks
Make sure the eggplant slices are well-coated with the gram flour batter to achieve a crispy texture.
Cost
$10