Sindhi Baingan Tuk is a flavorful Sindhi dish made with crispy fried eggplant slices that are seasoned with spices. Here’s a recipe to make it:
Ingredients:
- 4 small or 2 medium-sized eggplants (baingan)
- Oil for frying
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon amchur (dry mango) powder
- Salt to taste
- Chopped fresh coriander leaves for garnish
Instructions:
Preparing the Eggplants:
- Wash the eggplants and pat them dry with a kitchen towel.
- Cut the eggplants into thick slices, about 1/2 inch thick.
Frying the Eggplants:
- Heat oil in a frying pan or kadhai over medium heat.
- Once the oil is hot, add the eggplant slices in batches. Do not overcrowd the pan.
- Fry the eggplant slices until they are golden brown and crispy on both sides. This usually takes about 4-5 minutes per side.
- Remove the fried eggplant slices from the oil and drain them on paper towels to remove excess oil. Repeat the process until all the eggplant slices are fried.
Seasoning the Baingan Tuk:
- Heat a teaspoon of oil in a separate pan over medium heat.
- Add cumin seeds to the hot oil and let them splutter.
- Reduce the heat to low and add coriander powder, red chili powder, turmeric powder, amchur powder, and salt. Stir well for about 30 seconds to roast the spices.
- Add the fried eggplant slices to the pan and gently toss them to coat evenly with the spice mixture. Be careful not to break the eggplant slices.
- Cook the eggplants in the spice mixture for another 2-3 minutes, stirring occasionally, until they are well-coated and heated through.
Serving:
- Transfer the Sindhi Baingan Tuk to a serving plate.
- Garnish with chopped fresh coriander leaves.
- Serve hot as a side dish with roti or rice.
Enjoy the crispy and flavorful Sindhi Baingan Tuk!
