The fritters or Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.
- One large Eggplant
- 1 heaped cup Besan/ Chickpea flour
- 1/2 cup Rice flour
- 1tsp chilly powder
- 1/4 tsp Ajwain / Carom seeds
- 1/4 tsp hing/asafoetida
- Oil to fry the Pakora
Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.
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