Kadhi Baigan Pakora
Updated: Sep 22
Kadhi Baigan Pakora gives a new flavor to the normal kadhi and that itself makes the dish worth trying. Baigan Kadhi is tasty and goes well with white rice.
Cuisine: Indian. Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 min.
Nutritional Info: Serving Size: 1 Cup
Calories: 240 Carbs: 15g. Fat: 16g. Protein: 7g
1 Big Eggplant
2 Tablespoon Besan (Gram Flour)
1 Teaspoon Red Chili Powder
1/2 Teaspoon Ajwain
1 Teaspoon Jeera
Salt as per taste
Water as Required
Oil for Deep Fry
1 Cup Butter Milk
2 Tablespoon Besan
3 Green Chilies
1 Teaspoon Coriander Powder
Salt as per taste
2 Tablespoons Oil
4-5 Curry Leaves
A Pinch Hing
1/2 Teaspoon Turmeric Powder
1 Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
4 Garlic Cloves
3 Dry Red Chilies
Cut 1 big baigan into thin slices and put it into a bowl. Add 2 tablespoon besan (chickpeas flour), 1 teaspoon red chili powder, 1/2 teaspoon ajwain seeds, 1/2 teaspoon jeera seeds, 1/2 teaspoon salt, 3 tablespoons water and mix well.
Fry the baigan on medium heat until golden brown. Take out and keep it aside.
In a jar, add 1 cup buttermilk, 2 tablespoon besan, 3 green chilies, 1 teaspoon coriander powder, salt as per taste, and grind everything into pouring consistency.
Heat 2 tablespoons oil, add 1 teaspoon cumin seeds, mustard seeds, 4 crushed garlic, 3 dry red chilies, 1/2 teaspoon turmeric powder, few curry leaves, and a pinch of hing.
Turn off the stove and pour the buttermilk mixture into it.
Cook on a low heat and stir for 5 minutes.
Once the buttermilk becomes thick stop stirring.
Bring it to boil, once it rises to the top turn off the stove.
Take the Kadhi into the bowl and add the baigan pakoda.
Watch the Video for Procedure: