Crispy Eggplant Chaat

We celebrated the Graduation of the ‘Love of life’ at a wonderful restaurant in NYC. Its quite a popular place called ‘Junoon’. The ambiance, the food, the dessert and service was so good, we were still talking about it days later. The restaurant is Michelin Star rated and owned by celebrity chef Vikas Khanna. I am in love with the ‘Nadru Kofte’ and the trio of kulfi that we had. Who could think of Paan Kulfi? Sheer genius, right? And we were offered some Cardamon Chocolates and fruit candies, complements of the chef. They just melted in the mouth. The perfect sized portions left us wanting more. We are definitely going back soon.

One of the appetizers we ordered was a  Chaat made with Crispy Pan fried Baby Eggplants. I absolutely had to try it at home, it was so good. Its looks real simple but tastes so gourmet.

1. 2 small Italian Eggplants( the long purple ones, smaller than the American Eggplants)- Washed, dried and cut into 1/8 inch circles

2. 1 small red onion- Chopped fine
3. Tamarind-date Chutney( Store bought)
4. Thick Yogurt- 1/4 cup, beaten smooth
5. 1 small tomato- Chopped fine
6. 4 sprigs coriander- Chopped
7. Sev
8. Chat masala
9. Garam Masala
11.Red Chili powder
10. Salt

To make the Eggplant chips-
Neatly arrange all the cut circles on paper towels and sprinkle them with some salt. Leave for about 30 minutes. The salt draws out the moisture. Dry out all the moisture by pressing with more paper towels.

Take about 2 Tablespoons of oil in a pan. Roast the Eggplant circles till they are crispy. Dry on a paper towel.

To Assemble
Arrange the crispy eggplant chips on a plate. Drizzle some of the Tamarind chutney. Drizzle the yogurt. Sprinkle some chopped onions and tomatoes. Sprinkle a little Chat Masala, Garam Masala and Chili powder. Put the Coriander. Finish off with some Sev. Enjoy immediately.


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