Ingredients
- 350 g eggplant (purple brinjal)
- 1 tbs mustard oil
- 1 ts coriander powder
- 1/2 ts turmeric powder
- 1 ts kashmiri chili powder
- 1 tbs chickpeas flour (besan)
- 1/2 tbs rice flour
- 1 tbs corn flour
- 2 ts lemon juice
- salt to taste
- 3 tbs water
- 2 ts mustard oil for greasing
Preparation
1. Rinse the eggplant and dab dry using a kitchen towel. Cut the eggplant into 1" width round slices. Make a smooth paste of all ingredients from mustard oil up to and including water.
2. Marinate the eggplant slices in the masala paste and allow it to rest for approx. 15 minutes.
3. Place the pot on Navigenio and heat the pot on highest level up to the roasting window. Place the pot in the inverted lid and grease the base of the pot with mustard oil. Place the eggplant slices in single layer in the pot.
4. Place the Navigenio overhead and switch to high level, bake for approx. 5 minutes until the eggplant slices are golden brown in color.
5. Serve hot with mint chutney
Tip
- To get rid of bitterness of the eggplant, place the slices in salted water for 10 to 15 minutes. This helps to remove the bitter juices if any from them. Pat the eggplant slices dry with a clean kitchen towel and proceed with the recipe.
This recipe has been tested and approved by AMC.
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