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Baiganee

Aubergine slices dipped in a split pea flour batter with turmeric and cumin, fried till crisp and served with tamarind chutney.

VeganGluten-free#aubergine#fried#split peas#tamarind#trinidad
Baiganee

Photo : Rameshng · CC BY-SA 2.0

Prep
25 min
Cook
25 min
Total
50 min
Serves
6
Difficulty
Easy

Method

  1. Cut the aubergines into 5 mm rounds, salt them and leave them to drain on a rack for 20 minutes. Pat dry.
  2. Soak the tamarind in 150 ml hot water, mash the pulp and push it through a sieve. Add the sugar and a pinch of salt, then reduce for 5 minutes.
  3. Mix the split pea flour with the turmeric, cumin, baking powder, garlic and salt.
  4. Whisk in the cold water in a thin stream until the batter has the texture of thick cream. Rest it for 15 minutes.
  5. Heat 4 cm of oil to 180C. Dip each round in the batter, let the excess run off and slide it into the oil.
  6. Fry for 3 minutes a side, five or six slices at a time. Drain on a rack so they stay crisp.
  7. Serve hot with the tamarind chutney.

Split pea flour is made by grinding raw yellow split peas in a coffee mill, which is what street vendors in Trinidad do. The baking powder puffs the batter as it hits hot oil and keeps the coating light.

Nutrition · per serving

Calories
240 kcal
Protein
10.9 g
Fat
3.2 g
Carbohydrate
43.6 g
Fibre
8.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

What can replace split pea flour?

Chickpea flour, sold as besan, is the closest substitute: it behaves the same in the fryer and holds onto the aubergine just as well. Its flavour is slightly stronger, which the turmeric and cumin in this batter absorb without trouble.

Why salt and drain the aubergine slices first?

A damp slice causes two problems: the batter slides off instead of clinging, and the water it holds spits in the hot oil. The twenty minutes under salt on a rack pull that liquid out, but what really matters is the blotting afterwards, done carefully on both sides.

What consistency should the batter be?

Like thick cream that coats the back of a spoon and falls in a ribbon. Too thin and it slides off, leaving the aubergine almost bare out of the oil. Too thick and it forms a layer that stays pasty in the middle while the outside browns. Add the water in a slow stream so you can stop at the right point.

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