Eggplant Fry


Eggplant Fry


Eggplant – 1 number, large

Besan/ chickpea flour – 1/2 cup

Rava – 1tbsp

Red chilly powder – 1 tsp

Salt – 1 tsp

Fennel seeds – 1/2 tsp

Ajwain powder – a pinch

Cumin seeds – 1 tsp

Curry leaf – 4-5 numbers, chopped


Divide the eggplant lengthwise into 2 &  cut each part into slices 1/4″ thick. Rinse the eggplant slices in water.

Mix together the besan, rava, chilly powder, salt, powdeed ajwain, cumin & fennel seeds. Dip each moist eggplant slice into this mixture & coat well with a spoon.

Heat the oil & fry the eggplant slices in small batches till crispy & well browned.

Drain on papar towels & serve hot.

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