Baingan palita is a simple and delicious Gujarat dish made from aubergines – or egg plants for those of us from the sub-continent.
Served as a side dish or a main course, Baingan Palita – or Ringan Palita in Gujarati – takes a minimum amount of preparation and cooking time.
1It is essentially thickly sliced aubergines smothered in a rich, wholesome and lovely masala.
– Large Aubergine
– 1 tablespoon Gram Flour (Besan)
– 2 teaspoons of ground peanut
– 2 teaspoons Coriander powder
– 2 teaspoons of Chili powder
– 2 teaspoons of Turmeric powder
– 1/2 teaspoon of Garam Masala
– 1/2 teaspoon of sugar
– A few sprigs of fresh Coriander
– A medium-sized clove of garlic
– 2 tablespoons of oil
Add all the Masala ingredients together, adding the oil gradually to make a fine paste and set aside.
Slice the aubergine into centimetre-thick slices. Ensure to make a small incision on one side of each slice and fill the incision with some masala so that all those lovely spices are infused into the Aubergine.
Smother masala on the other side of the slice. Then drop the slices into a pan of hot oil and deep fry until golden brown.
If there’s some masala left, fry it over a gentle heat for no more than a few seconds and spread it over the deep friend Baingan Palita.