Crispy Masala Fried Baingan Recipe Unique & Masaledaar Recipe by Chef Sanjeev Kapoor @foodfoodindia

Ingredients

• 2 large Eggplant (cut into 1/2‑inch thick slices, score each slice in a criss‑cross pattern)
• 1 teaspoon Salt (divided, half for salting eggplant, half for spice mix)
• 1 tablespoon Coriander Powder
• 1 teaspoon Fennel Powder
• 1 pinch Asafoetida (Hing)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder (adjust to heat preference)
• 1/2 teaspoon Carom Seeds (Ajwain)
• 1/2 teaspoon Amchur (Dried Mango Powder) (adds tanginess)
• 2 tablespoons Gram Flour (Besan) (helps the spice mix adhere to eggplant)
• 3 tablespoons Vegetable Oil (for shallow frying; use a pan that holds about 1/4 inch oil)
• 1 cup Plain Yogurt (strained to remove excess water; use full‑fat for best texture)

Instructions

1. Slice and Score Eggplant

   Trim the stems, cut each eggplant into 1/2‑inch thick slices, then make shallow criss‑cross cuts on each slice without cutting all the way through.

   Time: PT5M

2. Salt the Eggplant

   Sprinkle 1/2 teaspoon salt evenly over the sliced eggplant and let it rest for 5 minutes to draw out moisture.

   Time: PT5M

3. Prepare Spice‑Besan Mix

   In a small bowl combine coriander powder, fennel powder, hing, turmeric, red chili powder, ajwain, amchur, the remaining 1/2 teaspoon salt, and gram flour. Mix well.

   Time: PT3M

4. Coat Eggplant Slices

   Add the salted eggplant slices to the mixing bowl, sprinkle the spice‑besan mix over them, and toss gently until each piece is lightly coated.

   Time: PT4M

5. Heat Oil

   Pour 3 tablespoons oil into a frying pan and heat over medium heat until shimmering (about 180°C).

   Time: PT2M

   Temperature: 180°C

6. Shallow Fry Eggplant

   Place the coated eggplant slices in a single layer in the hot oil. Fry 2‑3 minutes on each side until golden and crisp but not deeply fried.

   Time: PT8M

   Temperature: 180°C

7. Drain and Rest

   Remove the fried slices with a slotted spoon onto a plate lined with paper towels to absorb excess oil.

   Time: PT2M

8. Prepare Strained Yogurt

   Place plain yogurt in a fine mesh sieve set over a bowl and let it drain for 5 minutes to remove excess water.

   Time: PT5M

9. Serve

   Arrange the crisp eggplant slices on a serving platter, drizzle or dollop the strained yogurt over them, and garnish with fresh herbs or sprouts if desired.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

10g

Fat

8g

Fiber

3g