Deep Fried Eggplant

Ullipaya Karam tho Vankaya Bajjilu.

Raw onion is ground into coarse paste with red chile and cumin seeds. Indian baby eggplants are stuffed with the onion red chile mixture. They are then dipped in thick besan batter and deep fried in hot oil till insides is completely cooked and outside is golden in color.
Makes: 3 Deep Fried Eggplants.

Ingredients:

• Indian Eggplants 3
• Besan / Gram Flour 1 1/4 cups
• Soda bi carb a pinch
• Salt to taste
• Oil for deep frying

For Stuffing:

• Onion 1/2 Small
• Whole Dried Red Chile 1
• Cumin Seeds a Pinch
• Salt to taste

Method of preparation:

Wash and pat dry eggplants.
Peel and roughly chop the onion.
Remove stem, and break red chile into pieces.
Grind chopped onion, red chiles, cumin seeds and salt together into coarse paste without adding any water.

Slit each eggplant vertically twice leaving its stem intact.
Stuff each eggplant with the a tbsp of prepared onion stuffing and keep aside.

In a mixing bowl, mix together besan, soda bi carb, salt together with enough water into smooth tight batter.

Heat oil in a frying pan on low medium heat and let oil get hot.
Dip each stuffed eggplant into the besan mixture and slowly drop into hot oil.
Fry on both sides until eggplant turns into light golden color (around 10 minutes).
Remove onto absorbent paper and repeat the same with remaining eggplants.
Serve deep fried eggplant with pickle rice or as a snack.
Notes: Make sure to fry the eggplants on low heat for a long time.

Suggestions: If insides of the eggplant are not cooked properly, deep fry the remaining on medium low heat until done. If the besan batter is not thick enough, it doesn’t coat the eggplants properly. If the batter is too thick, then the eggplants take lot of time to cook.
Variations: Also add a tsp of thick tamarind extract to the onion mixture if you wish.
Other Names: Deep Fried Eggplant, Ullipaya Karam tho Vankaya Bajjilu.