Crispy Sadabahar Baigan: Indian Spiced Eggplant with Hung Curd
35 minutes
945 reads
About Crispy Sadabahar Baigan: Indian Spiced Eggplant with Hung Curd
Experience the irresistible allure of Sadabahar Baigan, or "evergreen eggplant"—a crispy, tangy, and utterly addictive Indian-inspired appetizer or side. Imagine biting into perfectly golden-fried eggplant slices, each one bursting with aromatic spices and a satisfying crunch.These thick eggplant slices are coated in a flavorful spiced gram flour batter and fried to perfection. A dollop of creamy hung curd (or Greek yogurt) adds a cool contrast, while a sprinkle of tangy dry mango powder and fresh cilantro elevates the flavors to new heights.Whether you're craving a quick snack, a vibrant appetizer, or a delightful side dish, Sadabahar Baigan is the perfect choice for any occasion.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Eggplant
- 1 Eggplant about 1 pound, medium
Spiced Batter
- 1 cup Gram Flour besan
- 1.5 tsp Salt or to taste
- 2 tsp Chili Flakes
Garnish & Serving
- 0.5 cup Yogurt hung yogurt or greek yogurt
- 1 tbsp Mango Powder amchur, dry, for sprinkling
- 2 tbsp Coriander chopped, for garnish, fresh
Other
- Oil as needed, for deep frying, preferably vegetable or canola
Instructions
- Slice the eggplant into ½-inch thick rounds.
- In a bowl, whisk together the gram flour, salt, and chili flakes. This creates the flavorful coating for the eggplant.
- Heat the oil in a large wok or deep skillet over medium-high heat. The oil is ready when a small pinch of batter sizzles immediately.
- Dip each eggplant slice into the batter, ensuring it's fully coated.
- Carefully place the battered eggplant slices in the hot oil in batches, avoiding overcrowding. Frying in batches ensures even cooking and prevents the oil temperature from dropping too quickly.
- Fry the eggplant slices for 2-3 minutes per side, flipping gently, until they are golden brown and crispy.
- Remove the fried eggplant slices from the oil and place them on a plate lined with paper towels to absorb excess oil.
- To serve, arrange the crispy eggplant slices on a platter. Dollop a spoonful of hung curd or Greek yogurt on each slice. Sprinkle with dry mango powder and garnish with fresh cilantro.
- Serve immediately and enjoy!
Recipe Notes
Good To Know
- For extra crispiness, sprinkle a light coating of semolina (sooji) or rice flour over the eggplant slices before frying.
- If you want to make this dish vegan, substitute the hung curd with a thick plant-based yogurt or a cashew cream mixed with a little lemon juice.
- To prevent the eggplant slices from absorbing too much oil, salt the eggplant slices and let them rest for 15 minutes, then pat dry with a paper towel before dredging in flour.
- Serve Sadabahar Baigan chaat-style by garnishing with chopped onions, fresh coriander, a drizzle of tamarind chutney, and a sprinkle of sev.
Expert Tips
- Don't overcrowd the pan when frying the eggplant. Fry in batches to ensure even cooking and crispiness.
- Adjust the spices to your preference. Add a pinch of red chili powder for extra heat or a touch of garam masala for a richer flavor.
- For a healthier version, you can bake the eggplant slices instead of frying. Brush them with oil and bake until tender and slightly browned.
Storage Instructions
- Store leftover Sadabahar Baigan in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or on a stovetop before serving.
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Recipe Nutrition
Calories: 35kcalCarbohydrates: 1gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgSugar: 1g
Neha Paliwal
Articles: 87
5 Comments
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I’m thrilled to try this recipe!
Looks so appetizing! Thank you for posting.
This is so tempting! Can’t wait to cook it.
I’m eager to make this recipe!
Such a scrumptious dish! Thank you.