Badanekai Bajji
popular street food of Gadag district in Karnataka.
Ingredients
- 1 large brinjal
For the green masala
- 1 tsp oil
- 1 tsp cumin seeds
- 5 cloves of garlic, chopped
- 1 ½ inches of ginger, chopped
- 6 green chillies, chopped
- few curry leaves
- 1 cup of fresh coriander leaves
- a marble sized ball of tamarind
- salt to taste
For the batter
- 1 cup gram flour (besan)
- 2 tbsp rice flour
- 1 tsp carom seeds (ajwain)
- 1 tsp turmeric powder
- salt to taste
- a pinch of baking soda
- water as required
- Oil for frying the bajjis
Instructions
- Heat 1 tsp oil in a wok.
- Add cumin seeds, chopped garlic, ginger, green chillies and curry leaves.
- Saute for few seconds.
- Add fresh coriander leaves.
- Saute till the leaves start wilting.
- Transfer this to a mixer jar.
- Add tamarind and salt.
- Blend without adding water to a coarse paste.
- Keep this green masala aside.
- In a mixing bowl, add besan, rice flour, carom seeds, turmeric powder, salt and baking soda.
- Add water as required.
- Whisk and make a smooth paste. Keep aside.
- Cut the brinjal into thin slices in such a way that two slices of brinjal are joined at one end.
- Now, apply green masala in between the two slices of brinjal.
- Dip each pair of brinjal slices in besan batter and drop into hot oil.
- Fry on a low flame to ensure that the brinjals are cooked well.
- Serve hot with tea.