Baingan Pakoda with Masala & Coriander Oats Recipe

• Cut the eggplant into 1/4 inch thick rounds. Place them in a colander and sprinkle with a few pinches of salt. Using your fingers, toss them around to mix well
• Cover the colander with a plate just big enough to cover the eggplant slices. Put some weight on the plate you want to do this to press out some moisture from the eggplant so that if there is any bitterness, it comes out with the moisture. This step also helps in cooking the eggplant with relatively less oil
• Leave the eggplant in the colander covered with the weight for about 20 to 30 for half an hour
• Pat dry the eggplant rounds to remove excess liquid (don’t make it too dry as you need some moisture on the surface to make the seasoning stick to it). Keep aside
• In a separate plate mix together masala oats and besan
• Place a saucepan on medium low and heat up 1 tablespoon of Saffola oil
• Dredge the eggplant rounds in the oats and besan mixture make sure to coat the slices evenly with the mixture
• Place the rounds in the hot pan and cook on medium low for about 2 to 3 minutes on each side or till the surface gets an even golden brown colour. Keep drizzling little drops of oil while the rounds cook
• Serve right away with some mint chutney or ketchup

Note: As an option you can make this a few hours in advance and heat it in the oven for 5 minutes at 250 C to make the pakoras crispy