This is a curry I tasted at a local Gujraati place and absolutely loved it for it’s simplicity.
Besan, one of the main ingredients in this recipe is rich in protein too.
Baingan (egg plant) 6-8 small round, cut into 2 inch cubes
For the masala,
1 cup besan( gram flour)
1/2 tsp sugar
1 tsp Jeera
1 tsp Amchur powder
3-4 Red chillies
1 pinch hing
1 tsp mustard seeds
1 tsp Urad dal
Salt to taste
Dry roast the besan on low flame for about 5 minutes. Then add the remaining ingredients into a small hand held blender and blend into a fine powder, without adding water.
In a saucepan, heat 3 tbsp oil. Then splutter some mustard seeds, urad dal and curry leaves. Then add the slit baingan cubes and shallow fry the baingan for about 5 minutes, till the skin becomes wrinkled and the baingan beings to soften.
Then add the dry masala powder and toss the fried baingan in gently, so the masala evenly spreads over the baingan. Serve with roti.