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Jhat-Pat Baingan Subzi (Fried Aubergines)

Jhat-Pat Baingan Subzi (Fried Aubergines)
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Even those who don't like baingans will love this dish.
  • 250 gms baingan (aubergine), sliced crosswise
  • ½ tsp mustard seeds ( rai / sarson)
  • 1 tsp sesame seeds (til)
  • ½ tsp chilli powder
  • ½ tsp turmeric powder (haldi)
  • 1 tsp besan (Bengal gram flour)
  • ½ tsp sugar
  • 1 tbsp cashewnuts (kaju)
  • 5 to 6 raisins (kismis)
  • 2 tbsp oil
  • salt to taste
  • oil for deep-frying
  1. Put the baingan slices in a colander, sprinkle with salt and leave aside for 15 minutes. Rinse thoroughly and pat dry.
  2. Deep fry the brinjal in hot oil till golden in colour, drain on absorbent paper and keep aside
  3. Heat the oil and fry the mustard seeds until they crackle. Add the sesame seeds, chilli powder, turmeric powder, gram flour, sugar, cashewnuts and raisins and fry for 1 minute.
  4. Add the baingan and salt and cook for 1 to 2 minutes.
  5. Serve at once.
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