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Baiganee (fried eggplant)


large eggplant (baigan.. about 1.5 lbs)
1 cup split peas powder/flour
1 clove garlic (crushed)
1 teaspoon salt (for eggplant)
1/4 teaspoon salt (for batter)
Pinch curry powder
1/4 teaspoon tumeric powder
1 teaspoon baking powder
1/2 cup allpurpose flour
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (minced)
Water (see notes)
2 cups veg oil

Notes: I ended up using close to 1 1/2 cups of water in making the batter. You may have to adjust this slightly as the flours you’ll be using may be a bit different than the one I had. I used 2 smaller eggplant as I wanted them to be somewhat slim so the slices would not be like huge tires.



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