1 medium size American eggplant
1/2 tsp turmeric powder
1 tsp chili powder
1 tbsp coriander-cumin powder.
1 tbsp besan
1 tbsp rice flour
salt to taste
oil for frying
What you need to do
- Wash the eggplant and pat it dry with a kitchen towel.
- Remove the stem and slice the eggplant in 1/2 inch thick disks.
- In a plate,add turmeric,chili powder,coriander-cumin powder,salt,besan, and rice flour.Mix well.
- Dip each eggplant disk into the mix and make sure each disk is coated well with the mix.Set aside for 30 mins.
- In a pan,add 3 tbsp of oil.When hot place the eggplant disks.
- Cook on each side for 4-5 mins on low flame.Drizzle more oil if necessary.
- When the eggplant disks are soft and light golden on both sides, remove them on a paper napkin.
- Serve warm with dal rice.
