Hello !

How’s the weekend treating you all? So, I’m back with another post for the foodie in you. So a quick question: Do you hate eggplant? If the answer is a yes , then this post is definitely for you. As a kid I always loathed eggplant, my Mom would mash it into rice and try to feed me. But unfortunately because of the bitter taste of eggplant, I never got to eating it.

After sessions of lecture about ” We should eat all the vegetables ” from my Mom, I finally decided to cook something out of eggplants that is delicious. And it did turn out pretty good, so i decided to share it with you guys. The eggplant after being cooked looks like fish fry and hence the name. The recipe is totally gluten free and needs very little oil to cook.

Recipe:

ALL YOU NEED:

Big eggplant-1

Rice Flour-1 cup

Gram Flour-1/2 cup

Dry Mango Powder- 2 tbsp

Coriander powder- 3 tbsp

Chat Masala- 1 tbsp

Asafoetida- 1 tsp

A pinch of baking soda

Cumin seeds

Red Chilli Powder as per taste

Salt as per taste

Oil 2 tbsp for 4 pieces

The key to get rid of the bitterness and the extra water of the eggplant(that makes it soggy) is “Sweating” . No you don’t need to workout. You just need to slice the eggplant into a disc like shape which is 0.5 cm wide(Remember shouldn’t be wider than 0.5 cm). Now before you begin to collect the ingredients for the batter, salt these bad boys on both the side and let it sweat for 15 – 30 mins. You will notice water on the surface of the the brinjal, just like in the picture below:

Once you see that, rinse the eggplant under water and squeeze out each disc of eggplant individually to draw out the water from them. Place them on paper towels to dry while you get on with the batter.

For the batter, mix all the dry ingredients together. Separate them into two equal parts. Mix water into one half (the consistency should be like that of cream) and leave the other half dry. Now dip the disc into the wet mix and then when it is fully covered in the batter put it in the dry mix and cover both side.Heat up oil in a pan and but the battered eggplant in. Cook on each side till you see the outer skin of the eggplant change color from violet to the the color even I don’t know the name of but ya definitely not black.

It would take 3-5 minutes on each side on medium flame. And that’s all, now you’ll have these amazing vegan gluten-free fish fry.

Please do try this recipe out and let me know if you still hate eggplant or i changed your mind. Until next time ” Eat well , have fun and eat all kinds of vegetable” ! Lol ! Bubye.

P.S.: Don’t forget to follow my blog and all my social media by clicking on the icons on the top right hand side. Lots of love ! Bye ! xoxoxo