Baiganee (Eggplant in a batter)

Divali is upon us, and all over the world every creed and race will be joining with their East Indian brother and sister to celebrate the festival of light and what will a festival be without food.

The East Indians, just like all the other races are known for their healthy foods, love of drinks and sweet tooth, including their dancing and tassa drumming.

Most importantly, besides the festivities, we journey for the food and drinks.

Baiganee
1 large eggplant (melongene)
1/4 cup flour, seasoned with salt and pepper
1 cup phulourie batter
1 cup oil for deep frying

Slice eggplant in 1/4 slices crosswise; coat in seasoned flour, and then phulourie batter on both sides. Fry in hot oil until cooked on both sides about 1 minute on each side. Drain on kitchen paper and serve hot with chutney.

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