Kadhi Baigan Pakora

Step 1

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.

Step 2

Fry the baigan on medium heat until golden brown. Take out and keep it aside.

Step 3

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.

Step 4

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.

Step 5

Turn off the stove and pour the buttermilk mixture into it.

Step 6

Cook on low heat and stir for 5 minutes. Once the buttermilk becomes thick, stop stirring.

Step 7

Bring it to boil; once it rises to the top, turn off the stove.

Step 8

Take the Kadhi into the bowl and add the baigan pakoda.