Eggplant bajji curry is a delicious and flavorful South Indian dish that can be enjoyed as a side dish or as a main course. Here is a recipe to make eggplant bajji curry at home:
Ingredients:2 large eggplants, sliced into thin rounds1 cup chickpea flour (besan)1 tsp red chili powder1/2 tsp turmeric powder1/2 tsp cumin powder1/2 tsp coriander powder1/2 tsp garam masala powderSalt to tasteOil for frying2 tbsp oil1 onion, finely chopped2 tomatoes, finely chopped
1/2 tsp ginger paste1/2 tsp garlic paste1/2 tsp mustard seeds1/2 tsp cumin seedsA pinch of asafoetida (hing)Coriander leaves for garnish
Instructions:In a mixing bowl, add the chickpea flour, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.Add water gradually to make a smooth batter. The consistency of the batter should be thick enough to coat the eggplant slices.Heat oil in a frying pan over medium heat. Dip the eggplant slices into the batter and coat them well. Fry the coated eggplant slices until golden brown and crispy.Drain the fried eggplant slices on paper towels to remove excess oil.
Heat 2 tbsp of oil in a separate pan. Add mustard seeds and cumin seeds, and let them splutter. Add asafoetida, onion, ginger paste, and garlic paste. Sauté until the onions turn translucent.Add the chopped tomatoes and cook until the tomatoes are soft and pulpy.Add the fried eggplant slices to the tomato mixture and mix well. Add salt to taste.Cover the pan and simmer on low heat for 5-10 minutes until the eggplant is cooked through and the gravy thickens.Garnish with coriander leaves and serve hot with rice or chapati.
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