Ingredients:

-Eggplant- 1 ( 300 – 350 gms)
-Mustard Oil- 4 to 5 tbsp
-Chickpea flour- 2 tbsp
-Green Coriander- 2 to 3 tbsp (finely chopped)
-Green Chili- 1 (finely chopped)
-Ginger Paste – ½ tsp
-Asafoetida- ½ pinch
-Cumin Powder- ½ tsp
-Coriander Powder- 1 tsp
-Dry mango powder- ¼ tsp
Garam masala – ¼ tsp
Red chili powder- ¼ tsp
-Turmeric Powder- ¼ tsp
-Salt- 1 tsp ( or to taste )

How to make?

Take chickpea flour, chopped green chili, ginger, asafoetida, cumin powder, coriander powder, dry mango powder, garam masala, red chili powder, salt, turmeric powder and green coriander in a plate. Mix everything really well.

Remove stalk from the brinjal and make 1/2 to 3/4 cm thick roundels from it. After this coat each roundel with the prepared masala very nicely. The masala sticks to the roundels as they are little juicy and moist. Place these coated roundels in a separate plate.

To shallow fry the roundels, heat a pan and pour some oil over it. When the oil is sufficiently hot, place the roundels over it. Roast baingan katri on low-medium flame until it gets golden brown in color from both sides. When the katri is little brown from beneath, flip the side and let it roast from the other side as well. Add some more oil if needed.

Flip the side of katris again. When they get golden brown in color, press them a little if they have turned tender. Katri is ready, take them of flame and similarly roast remaining katris as well.

Garnish with some green coriander and baingan katri is ready to serve. Have this quick and easy to prepare masala baingan katri with chapatti, poori, paranthas or rice and relish eating.