Eggplant Chaat Recipe From Dubai's Junoon Restaurant

FOR THE BATTER:

1. Mix all above ingredients to make thin batter.

FOR THE TAMARIND CHUTNEY:

1. Soak tamarind and jaggery for two hours.
2. Mix all the ingredients except ginger powder and fennel.
3. Boil for two hours, pass through strainer, put it to boil again.
4. Add fennel and ginger powder.

FOR THE CHAAT MASALA:

1. Dry all above ingredients except yogurt cured green chilly.
2. Mix all the ingredients and grind in spice grinder.
3. Sieve and use as required.

PRESENTATION:

1. Add eggplant slices to gram flour batter and fry until crisp.
2. Put on kitchen paper, mix with red onion brunoises, chaat masala.
3. Mix well, pour sweet yogurt raita, tamarind sauce on the plate.
4. Add fried eggplant slices again drizzle some more sweet raita and tamarind sauce.
5. Put one more layer of fried eggplant slices.
6. Finish with little tamarind sauce and sweet raita garnish with coriander sprigs.