In a large bowl, combine the chickpea
flour, garam masala
, fennel, cardamom, paprika
, salt, yogurt
, and lemon juice
, and mix well. The mixture should have a pancake
batter consistency. If it seems too thick, add a little water to thin it out.
Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter
and then place into the hot oil. Fry
the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant
is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
To make Green Pea Sauce:
Put the peas, cumin
, ground coriander
, salt, black pepper, yogurt, and water in a blender
and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
Yield: Approximately 3 cups