Aubergine Fritters

(Fried Begun/Eggplant in Curd)

Serving Size: 4 persons

Ingredients:

Eggplant/Begun - 500 grams, peeled

Turmeric - a pinch

Cilantro/Dhone pata - 1/2 cup, finely chopped

Pudina/Mint leaves - 1 tsp, finely chopped

Green chillies - 3-4, slit and de-seeded.

Garlic - 4 cloves, grated/paste

White oil - 4 tbsp

Mix the following together:

Doi/Curd - 300 grams

Milk - 1/4 cup

*Bhaja masala - 1 tsp

Pepper powder- 1 tsp

Red chilli powder - 1/2 tsp

Salt - to taste

*Bhaja Masala (Roasted Spices )

Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind (use a coffee grinder). May be preserved for long periods and used for different preparations.

Preparation:

1. Peel (remove the skin) the eggplants/begun and cut into small cubes. Rub the pieces with a pinch each of salt and turmeric. Keep aside.

2. Coat the serving bowl with garlic.

3. In a separate bowl, mix together the ingredients indicated. Pour this mix into the garlic coated tray.

Cooking procedure:

1. Heat oil in a kadhai.

2. Deep fry the begun/eggplant on slow fire. Cooking on a slow fire will cook the eggplant without browning.

3. Remove the fried begun/eggplant from the oil and drain on a paper towel to remove excess oil.

4. Add the fried begun/eggplant to the doi/curd mix in the garlic-coated tray. To it, add the chopped cilantro (dhone pata), mint leaves (pudina) and the green chillies.

5. Mix well and refrigerate for 2-3 hours.

Serving: