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4.43 from 7 votes

Baingan kachri Recipe

An aromatic and delicious way of enjoying eggplant fritters. A perfect accompaniment to roti and Dal tadka.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 PEOPLE
Author Ruchi

Ingredients

COOKING BAINGAN/EGGPLANTS

ASSEMBLING BAINGAN/EGGPLANTS

Instructions

PREPARING BAINGAN

  • Clean and wash baingan.
  • Assemble all the ingredients.
  • In a bowl add besan and all the dry ingredients one by one.
  • Add water and make a paste. Neither too thick nor too watery.
  • Heat 1 tablespoon oil in a kadhai/pan. Meanwhile take a baingan and trim the top off.
  • Cut them into thick slices..
  • Apply paste to one side of the baigan and repeat this with all of them.
  • Add baingan to this hot kadhai with the coated side down. Apply besan paste to the other side.
  • Flip and cook from both the sides. Keep adding oil as and when needed.
  • Cook until besan is cooked and light brown in color. It took me 15 minutes to cook all the baingan rounds on a medium low flame.
  • Baingan kachri is ready. Sprinkle with chaat masala and enjoy as is. If you like to coat them in masala then move on to the next step.

ASSEMBLING BAINGAN

  • Assemble all the ingredients.
  • And the spices.
  • Heat oil in a kadhai. Add cumin seeds and as they start to sputter, add ginger paste and saute for few seconds. Mix in chopped onions..
  • Cook until onions are translucent. Add chopped tomatoes and tomato puree. Mix it well. Cover and cook for 2 minutes.
  • Uncover and add all the spices one by one.
  • Pour 1/2 cup of water..
  • Cover and cook for 7-8 minutes or until tomatoes are soft and tender.
  • Pour in cream..
  • Chopped cilantro leaves..
  • Garam masala powder...
  • And mix it well. Adjust seasonings at this point.
  • Spread out the masala all around the kadhai/pan and place baingan on top of it.
  • Masala will stick to baingan, flip and coat the other side. Maintain the flame at the lowest setting while doing so.
  • Baingans are fully coated in masala. Sprinkle 2 tablespoon water on top of these eggplant slices.
  • Take it off the flame and let baingan soak in all the flavors.
  • Sprinkle chopped cilantro leaves and serve hot with warm rotis.