This recipe of crumb fried aubergine dressing is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- 2 large eggplants (Brinjal/aubergine)
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 10ml lemon juice
- Salt to taste
- Oil for frying (any neutral oil)
- 20 gms of semolina (sooji)
- 25 gms of chickpea flour (besan)
- Cut the eggplants into thick round slices
- In a large bowl, mix the spices, lemon juice and season with salt
- Add the eggplant slices to the above, toss to combine and marinate for 15 minutes
- Place the chickpea flour in a shallow plate, the semolina in another plate and place a little water in a third plate
- Coat the eggplant slices with chickpea flour on both sides, then pat the slices on the water plate then into the semolina plate, coating on both sides
- In a deep skillet or non stick pan, heat oil over medium flame
- When all the eggplant slices are well coated, deep fry by flipping both sides until golden
- Serve hot with Aam Kasundi
