I was trying to come up with a Rajasthani dish for Spicyandhra's Flavours of the Desert, RCI-Rajasthan. I happened to watch Kadai Bindi Jaipuri by Vah chef and thought I could make it. Since I did not have any bindi in my fridge today, I decided to use baingan (egg plant) instead. Had a few constraints as to how the dish had to be prepared.No deep frying though the recipe recommends but has to still make it crunchy. It got me so excited.I used to make masala peanuts using the microwave and they turned out crunchy so I thought maybe I can use the microwave and try to make this one crunchy. There were some hurdles but in the end I was very happy with what I came up with. A good side dish for rice or roti. I am so happy that I sat down to blog this recipe and share it with you all.
Plates - 3
Wok or skillet
Egg plant (small ones) - 10 cut into thin strips.
Onions- less that 1/4 of an onion julienned.
Cashew nuts - 1/4 cup
Chilli powder - 1 tsp
Jeera(Cumin)Powder - 1 tsp
Coriander Powder - 1ts
Amchur(Mango) Powder - 1tsp
Salt to taste
Asafoetida - a few shakes
whole dry chillis - a few
Cilantro - 2 table spoons chopped
Channa Flour/ Basen - 1/2 cup
Water - a few tsps
Rice Flour - 1 tbsp
Garlic - 2 cloves
1. Cut the egg plant lengthwise into strips apply 1/2 oil to coat, salt, asafoetida and chilli powder and microwave them in a plate for 5 minutes.
2. There would be some moisture when you take the plate out from the egg plant. Add channa flour, rice flour, amchur powder, jeera powder,coriander powder, chopped cashew nuts, a very little onion. Mix well and if you need more water to bring them to a pakoda mix form sprinkle some. Add 1 tsp of oil and coat the mix well.
3. Scatter this mix in the shape of pakodas but make them flat so that they can cook fast and get crunchy easily. Microwave the plate 6 pakodas at a time.
4. Microwave for 3 minutes removing it every one minute to flip the pakoda and wiping the extra moisture out.
5. At the end of 3 minutes heat the wok. Add the remaining oil, minced garlic and the remaining onions, dry red chilli a pinch of salt and cook it.
6. Add the pakodas and cook them so that they all incorporate well.
7. Serve them hot with roti or rice. It kind of reminds me of gobi munchurian.