Ingredients :
- 2 Aubergine (large)
- 100 grams White Sesame seeds
- 1 1/2 tablespoons Minced garlic
- 1 cup Chopped coriander/cilantro leaves
- 8-10 Mint leaves (optional)
- To taste Salt
- 2 tablespoons Lime juice
- 2 tablespoons Chili flakes
- 1/2 teaspoon Sugar
- 3 tablespoons Cornflour
- 3 tablespoons Refined flour
- 1 tablespoon Rice flour
- Olive oil
- Vegetable oil for frying
Method :
- Smear the aubergine/brinjals with olive oil and roast them on an open flame or in the oven until the skin wrinkles and is partly charred. Remove skin and break the soften brinjal into shreds with a fork. Keep aside to cool.
- Lightly the sesame seeds and cool it. In a food processor add three fourth of the sesame seeds along with a few tablespoons of olive oil and make a smooth paste.
- To this paste add the roasted brinjal, garlic, chopped coriander leaves, mint leaves, chili flakes and lime juice. Give it a quick whiz to make a smooth paste.
- Tip it into a bowl, add the remaining roasted sesame seeds, sat, sugar, cornflour, refine flour and rice flour , mix well and allow it to rest for a while, about 20 minutes to half an hour.
- Heat oil in a pan and spoon in dollops of the batter, fry until a golden brown. Serve with a squeeze of lime and some onion rings.
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