Baigun (Eggplant/brinjal) ko pakauda/pakoda are best eaten as sides with rice as main meal.
- Baigun (Eggplant) – 1 large
- Cilantro – couple of strands
- Green chillies (optional) – 2
- Besan (Chickpea flour) – 1 cup
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Red chilli powder – 1/4 tsp
- Salt – 1/2 tsp or according to taste
- Canola oil – 2 to 3 cups for deep frying
- Cut the eggplant into 1-inch thick circles.
- Make small slits on both surfaces of the cut eggplant pieces.
- In a bowl, add besan, copped cilantro, chopped green chillies (optional) and the spices. Add a cup of water and mix really well to make batter.
- With hand, batter the eggplant pieces. Use fingers to push some batter through the small slits in the eggplant pieces.
- Heat oil in a deep pan. Add 1 fenugreek seed to oil just to check if the oil has heated enough. The oil gets heated once the fenugreek seed turns dark brown.
- Over medium heat, deep fry one piece at a time. If the pan is large enough, two piece or more can be fried at a time. After 2-3 minutes, turn over the pakoda and fry for 2-3 more minutes until both the sides become a little brown.
- Place the cooked pakoda in paper towel to soak the extra oil.
- Baigun pakoda is best eaten warm, preferably right after it is cooked.