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Tava Baingan (Roasted Eggplant) Recipe

Tava Baingan (Roasted Eggplant) is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 - large purple Eggplant
  • 2 tbsp - all-purpose flour (maida)
  • Spices:
  • 2 tsp - Turmeric powder
  • 2 tbsp - Red Chilli powder
  • 2 tbsp - coriander powder
  • 2 tsp - Garam Masala
  • 2 tbsp - dried Mango powder (amchur)
  • To taste - salt
  • 2 tbsp - vegetable oil
  • Small bunch - coriander leaves, chopped
  • How to Make Tava Baingan (Roasted Eggplant):

    1. Slice the eggplant into thin circles.
    2. Sprinkle 1/2 tsp salt and leave for 10 minutes.
    3. In a shallow dish or plate, take the all-purpose flour and 2 tbsp water to make a thin paste.
    4. Mix all spices in another plate.
    5. Dip the slices of eggplant first in the flour paste, and then in the spices.
    6. Heat a non-stick tava or pan; pour 1/2 tsp oil on it.
    7. Transfer the prepared eggplant slices on to the hot tava.
    8. Cook covered for 5 minutes.
    9. Open lid, flip the slices over and cook for another 5 minutes.
    10. Remove from heat and garnish with chopped coriander leaves.
    11. Serve with chapatti, sandwich bread or over pizza.
    12. Recipe Courtesy: Cooking With Sapana




     

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