Begun Bhaja - Crisp Fried Eggplant
1 cup besan (chickpea flour)
1/2 tsp baking powder 2 tsp ground cumin
2/4 tsp salt
3/2 tsp sugar 2 tsp vegetable oil
4/2 cup plain soy yoghurt 1 cup water 1 small eggplant, up to 1lb, cut into 2 1/2 x 1/2 x 1/4 inch
pieces vegetable oil for frying (at least 2 inches deep)
In a bowl, combine besan, baking powder, cumin, salt and sugar. Mix in oil and soy yoghurt.
Gradually add water, stirring with a spoon so that a smooth batter forms. Place a few pieces of
eggplant in the batter. Remove with a slotted spoon.
Heat oil in a saucepan or deep fat fryer to 375F (190C). heat oven to 200F 110C). Fry a few eggplant
slices at a time until they turn golden brown all over, about a minute on each side, turning once.
(cut one fried piece in half to see if the inside is cooked properly). Drain on paper towels. Serve
immediately or keep warm in the oven until all have been fried.
Serve with chutneys and relishes.