Kadhi Baigan Pakora
2021-02-17- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
-
Add to favorites
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
-
Calories
240 -
Carbohydrates
15g -
Fat
16g -
Protein
7g -
Serving Size
1 Cup
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.
Ingredients (For Pakora)
- 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
Ingredients (For Kadhi)
- 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
Method
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.