Tag Archives: trinidadfood

Baiganee (Diwali Pt3)

Baiganee (eggplant fritters) is a very popular street snack in Trinidad. These eggplant fritters are a usually prepared around the time of Diwali and other treats like Aloo Pie, Doubles, Saheena, and Pholourie. Accompanied with a dipping sauce such as Tamarind or Mango chutney. To make this savory snack I’ll have the ingredients and steps posted below.

Ingredients

1 Large-sized eggplant

1 tsp Salt (For soaking eggplant slices)

1/2 cup All-Purpose flour

1 cup Split Pea powder

1 tsp Baking Powder

1/4 tsp Tumeric (Haldi) powder

1/4 tsp Salt (For Batter)

1 tbsp Green Seasoning

1 clove of Garlic

Pepper (optional)

1 1/2 cup of Water

2 cups Vegetable Oil

Directions

  1. Wash the entire eggplant and pat down dry using a paper towel.
  2. Slice eggplant 1/4 inch.
  3. Pre-soak slices of eggplant into a big container of water and add 1 tsp of salt. Have these eggplants soaking for about 1 hour. After 1 hour spread paper towel and pat down dry. Tip: While the slices are pre-soaking you can start preparing the batter.
  4. Get a medium-size bowl For the batter: 1 cup of split pea powder, 1/2 cup of All-Purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon tumeric of powder, 1/4 teaspoon salt, 1 tablespoon green seasoning, and grate 1 clove of garlic. Finely chop some pepper in the batter if you like the extra heat. (optional)
  5. You have all of these ingredients in a medium bowl and now you measure out 1 1/2 cups of water. Using a spoon or by hand mix everything well and you’re looking for a thick batter texture.
  6. Make sure the batter is thick and a little thin enough to cover both sides of eggplant slices.
  7. For frying: On the stove heat a medium-sized pot and adjust to medium-high heat. Add 2 cups of vegetable oil (add enough for deep frying). Create a little section for you to place baiganee after deep frying (Rest paper towel on a plate or in a small baking dish). The paper towel absorbs the extra oil after frying.
  8. Take the sliced eggplant and dip both sides into the batter. Then place them in hot oil for frying. Note: Don’t add too many slices into your pot this can change the oil temperature.
  9. Have each side cook for 1 minute. Every minute keep flipping until it’s golden brown. When it’s done frying take a skimmer or a tong, hold baiganee against the pot, and shake off excess oil.

Diwali At Home

Ever since I was a little girl Diwali meaning the “Festival of Lights” is one of my favorite Indian holidays to celebrate. Here’s a short version about Diwali and why we acknowledge this holiday. This day is marked to honor Lord Rama’s (also Mother Sita’s) return to the kingdom called Ayodhya. After being in 14 years of exile and he defeated Ravana (demon king). People in the village welcomed them by lighting diyas (little clay pots) across Ayodhya. The villagers prepared a feast and they shared sweets with every household. Diwali signifies the triumph of good over evil and light over darkness.

At my home usually one week before Diwali my family would start fasting and clean up the house. While doing this it helps to purify your mind and your own self. We also believe on the day of Diwali Mother Lakshmi (Goddess of Light and Prosperity) comes for a visit to bless the homes. This is also the time to plan our Diwali menu and start gathering ingredients. I didn’t get the chance to make all the Indian sweets, but I did make Gulab Jamun (Indian mini doughnuts soaked in sugar syrup). Also one of the easiest trini appetizers to fry is Baiganee (trini-style eggplant fritters).

In my next post (Diwali Pt 2) I will have the steps of how I made the Gulab Jamun (including a little video). The Baiganee recipe would be in another post as well (Diwali Pt 3). I will be keeping you guys posted! Those who celebrated Diwali I wish you all the best in this upcoming year.