Stuffed Baiguni

Heat oil in a kadai and add heeng and jeera let it splutter then add ginger green chillies red chilly and dhaniya powder saute for a while then add potatoes

Mix well and cook on low heat for 5 – 7 minutes then add salt amchur and garam masala Cook further for 2 minutes it is ready

Squeeze out extra water from the baigan slices and pat dry on a cloth In a mixing bowl combine together besan red chilli kalonji and salt

By adding water little by little make a medium thick smooth batter

Heat oil for deep frying in a kadai first on high heat then make the heat medium Now spread the stuffing mixture on the baigan slice nicely

Dip this in the batter very gently coat it nicely and slowly slide it in the hot oil

Fry it by turning at regular intervals until it becomes light brown and crispy from outside

In this way make all the baiguni

Cut the slices of baiguni and arrange them in a serving platter arrange some whole baiguni as well Serve them with green chutney tamarind chutney and hot tea

Garnish with green chillies and coriander leaves