Madhura Deshpande
Email: mbhave1@yahoo.com

Crispy Baingan Tikki

Ingredients

2 to 3 medium sized eggplants/brinjals (avoid the big seedy ones)
1/2 cup rava or fine sooji
2/3 cup besan flour
1/4 cup finely chopped of Coriander Leaves
2 teaspoons jeera/cumin powder
1 teaspoon red chilli powder
Sugar to taste
Salt to taste
Vegetable oil or ghee

Method:

1. Cut the eggplants into thin round slices.
2. Separate them and soak them in salt water for about half an hour.
3. Mix the rava, besan, jeera powder, chilli powder, finely chopped coriander and a little salt and sugar well.
4. Then pour and spread it onto a flat plate.
5. Drain excess water from the eggplant slices and place them one by one on the rava mixture on the plate.
6. Make sure that the slices are well separated and do not overlap.
7. After a minute, flip the slices in the rava mixture.
8. Make sure that you press each slice against the mixture before flipping it over.
9. Follow the same procedure after another minute or so.
10. Place a flat non-stick pan over medium heat and spread the oil or ghee all over.
11. Place the eggplant slices one by one on the pan and let them cook for a few minutes until the side facing the pan is golden brown.
12. Add a drop of ghee/oil onto each slice and flip over.
13. Cook until the other side is golden brown as well.

Serve hot.