Eggplant or Potato Taruwa
Taruwa is a popular traditional dish from the Terai region of Nepal, deeply rooted in the Maithil and Tharu communities. It consists of finely chopped vegetables or sprouts dipped in a spiced batter made from chickpea flour (besan) or rice, then deep-fried until crispy. It’s ideal as a side dish or snack.
< 30min
Normal
Mildly Spicy
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Directions
Cut the eggplants into ¼ inch (5-6 mm) slices if you are preparing eggplant taruwa.
Peel the potatoes and cut them into ¼ inch (5-6 mm) slices if you are preparing potato taruwa.
In a large bowl, mix the chickpea flour with the rice flour.
Add all the spices (coriander powder, cumin powder, red chili powder, turmeric powder), the salt, the garlic paste and the ginger paste. Mix.
Gradually pour the water into the mixture and whisk to obtain a thick, lump-free paste.
Place the eggplant (or potato) slices in the batter and mix well so that the slices are well coated in batter.
Pour the sunflower oil into a pan and heat it over medium heat.
When the oil is moderately hot, use a spoon to place all the slices in the oil.
Let them fry until they are golden brown and crispy. You can turn them over.
Remove them from the oil and place them on absorbent paper.
Note: Other vegetables can be used, such as spinach, cauliflower, bitter gourd, or bottle gourd.
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