Eggplant/ aubergine is a very interesting vegetable. Some people love it, some people despise it. It’s used in many forms to make different recipes. Some make it as plain vegetable curry, some grill it on fire n make smoky egg plant curry, some make it as Baba Ghanoush and have it with pita bread.
This recipe is very simple to prepare and gives very good results. It can be made in a jiffy and the marination layer tastes the same as fish tandoor. It tastes yummy with flatbread or it can be eaten as it is.
Preparation Time: 20 minutes
Egg plant (large) : 1 no.
Chana dal atta/ Gram flour: 3 tbsp.
Curd: 2 tbsp.
Turmeric: 1 tsp.
Coriander powder: 2 tsp
Cumin powder: 2 tsp
Kashmiri chilli powder: 2 tsp (You can use regular chilli powder too)
Dry Mango/ Amchur powder: 2 tsp
Garam masala: 1 tsp
Salt: to taste
Water : as required.
Chill the eggplant for sometime. This helps in slicing them easily. Once chilled, use a cutting board and slice the eggplant in thin discs, roughly half a cm wide. soak it in regular water with some salt added to thaw the eggplant.
It’s time to prepare the marination gravy now. In a bowl, add the gram flour and add curd to it and mix it to form a lumpy mixture. Now add all the spices and then add water to form a smooth luscious paste.
Take a non stick wide pan. Coat it with oil evenly. Olive oil or rice bran oil also tastes good with this. now, Take each eggplant slice n coat it with the marinade and place it on the oil coated plan. Do the same procedure for all the slices till the pan is full with it. Once done, place it on a gas stove and let it sizzle for 2 minutes on high flame. After 2 minutes, lower the flame and let it cook for a while.
Keep checking the side to make sure it doesn’t get burnt. Meanwhile, drizzle some oil on the uncooked top part. Once the first side is done, repeat the same on the other side. remove from flame. squeeze some fresh lemon juice over it and the tandoor is ready!