Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed and whisk well to prepare thick batter.
Heat Oil to deep fry. One by one, dip each slice of Eggplant in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.
Dip each fritter in Tamarind water and keep in a plate. Take care of keeping each fritter separate on plate. Leave for approx 5 minutes.
Squeeze each fritter slowly between two palms to remove excess water and arrange on a serving plate.
Spread Date-Tamarind Chutney, Green Chutney and Garlic Chutney on all fritters on a serving plate.
(Potato, Carrot, Coli Flower, French Beans, Green Peas)
Curd 2 tbsp
Kodri (Foxtail Millet) boiled 1 cup
Fresh Coriander Leaves 1 tbsp
Raita (spiced curd) for serving
Method:
Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.
Take on a serving plate. Sprinkle Fresh Coriander Leaves.
When boiled, partially crush and add Buttermilk. Keep a side.
Heat Oil in a pan. Add Clove buds and Cumin Seeds. When spluttered, add finely chopped Onion. Continue on medium flame while stirring until Onion softens.
Add Chilli-Garlic Paste, grated Beetroot and grated Ginger. Cook well until all the stuff in the pan becomes soft.
Add grated Tomato and continue cooking for 3-4 minutes on medium flame while stirring occasionally.
Add finely chopped Green Chilli. Mix well and cook for 2-3 minutes.
Add prepared mixture of Green Chickpeas and Buttermilk. Cook to boil on medium flame.
When almost boiled, add Star Anise Powder, Garam Masala, Salt and Fresh Coriander Leaves. Mix well and continue on medium flame for 2-3 minutes.
Remove the cooked stuff in a serving bowl.
Garnish with Onion Rings.
Serve Hot with Roti or Naan.
Energise Your Body with Powerpacked Hotty Green Chickpeas…
Onion Rings and Fresh Coriander Leaves for garnishing.
Method:
Take in a bowl, Jaggery, Tamarind Pulp, Sesame Seeds Powder, Garam Masala, Red Chilli Powder and Salt. Mix well.
Add grilled and mashed Eggplants, chopped Onion and Fresh Coriander Leaves. Mix well. Keep a side.
For Tempering:
Heat Oil in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, remove the pan from the flame and pour this tempering on prepared Eggplants mixture. Mix well slowly.
Leave it to cool down.
Garnish with Onion Rings and Fresh Coriander Leaves.
