Submitted by Siri Ved Kaur in Beads of Truth Winter, 1978
Receipe created by Siri Singh Sahib Ji
3 cups besan (garbanzo flour), 2 1/2 cups water, 4T onion powder, 3T garlic powder, 2 1/2 T ginger powder, 2 T ajwan (oregano seeds), 1 1/2 T ground black pepper, 2 T crushed red chilies, 1 T cayenne, 1 T turmeric, 1/2 cup fresh mint leaves minced, 1/4 c Tamari. Mix besan and water to form smooth batter. Add remaining ingredients .The consistency should be lie a pancake batter but not too thick.
1 eggplant unpeeled–sliced no more than 1/2″ thick. Broiled on both sides until golden brown, 2-3 large onions, sliced in rounds no greater than 1/4″ thick, 1-2 large bulbs of garlic peeled and cut into 1/8″ thick slices, ghee.
Heat ghee in iron skillet or iron wok (about 1″ deep or so). It should be HOT but not kept on the highest flame. Test a drop of batter. If it sinks to the bottom and stays ther, it is not hot enough. If it sizzles and floats, then it is hot enough.
Dip prepared vegetables in batter and thoroughly coat and place in hot ghee. Cook until well done and all sides are nicely browned. Drain on paper towels. Serve hot (they can be kept warm in oven).
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