By Devi Poojari
This bhanta ko taruwa or eggplant fry from Nepal makes for a delicious evening snack and is a wonderful spin on bhajiyas to enjoy with your cup of tea. Here’s how you can make it.
1 large eggplant 5-6 tablespoons vegetable oil 1 + ¼ cup chickpea flour 2 tablespoons rice flour 1 tablespoon coriander powder 1 tablespoon cumin powder 2 teaspoons chilli powder 1 teaspoon turmeric powder 4 cloves garlic, minced 1 inch piece ginger, minced ¼ cup green onions 1 cup water (more if needed) Salt to taste
Mix the gram flour and rice flour along with the dry spices, ginger-garlic and some of the spring onions. Add some salt to taste and mix it in.
Wash and pat dry the eggplant before slicing into half an inch thick discs.
Gradually pour the water into the flour and spice mixture until it reaches the consistency of a smooth batter, without any lumps.
In a frying pan, pour the oil and heat it on a medium flame.
Dip the eggplant slices in the batter and fry in the oil on each side for 3-4 minutes.
Remove the eggplant once it turns crispy on a paper-lined dish and garnish with the remaining spring onions. Serve hot with ketchup.