Baigan Kaap / Aubergine Fritters

Baigan Kaap is other recipe which my mother has contributed from her recipe box. Baigan Kaap (Aubergine / Egg plant Fritters) are usually served as a side dish, but my mother makes it as a main vegetable to have it with roti or rice. Baigan kaap is made with besan (Bengal gram flour) and is made in a jiffy. She recommends to use long and thin baigan so that they can be cooked quickly.

Ingredients:
4 Long Brinjals / Aubergine / Egg plant
1 Cup of Besan (Bengal gram flour)
1 Teaspoon of Red chilly powder
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Turmeric powder
1 Teapsoon of Garam masala powder
Salted water
Salt to taste
Oil

Method:
1. Wash and cut the baigans in thin round slices, without removing the skin.
2. Let the slices of baigan settle in salted water for 10 minutes.
3. Take a vessel, add oil and saute drained slices of baigan for 2 minutes.
4. Add besan, red chilly powder, turmeric powder, garam masala powder, salt and coriander - dhania powder
5. Saute the mixture with the baigan slices and cook in the water released by the baigan,
6. Once cooked serve with rotis or as a side dish with rice and dal.