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Kadhi Baigan Pakora

2021-02-17
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    240
  • Carbohydrates

    15g
  • Fat

    16g
  • Protein

    7g
  • Serving Size

    1 Cup
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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.

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