Ingredients:
Eggplant - 1 full sized
For the mixture:
Besan / Chickpea Flour - 1.5 cup
Turmeric powder - 1/2 tsp.
Chilli powder - 1 tsp.
Ova / Ajwain seeds - 1 tsp.
Salt to taste
Oil for frying
For the garnish:
Coriander leaves, washed and chopped finely.
Grated coconut
Before you start:
1) Wash and dry the eggplant. Cut width-wise into 1/4 inch circular slices.
2) Mix the besan, turmeric powder, chilli powder, ajwain and salt in a flat bowl. Remember this is a powdered mixture and not a paste. Hence no water or oil is used to mix it.
How to Proceed:
1) Dip each slice of the eggplant in the mixture. Coat both sides evenly. Brush off any extra mixture.
2) Heat an oil coated non-stick pan on medium-high heat.
3) Place the eggplant dipped in the mixture on the pan. Put as many slices as possible.
4) Dot the pan with more oil if needed.
5) Keep checking. Once the slices turn brown in color turn them over and fry the other side.
6) Once evenly done on both sides, remove from heat and arrange of serving plate.
7) Garnish with coriander leaves and fresh grated coconut. Serve warm.
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