Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (baingan)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1/4 cup rice flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • mustard oil (for frying)

Instruction

  • Wash the eggplant and wipe it dry with a kitchen towel. Cut into 2 cm thick slices.
  • Note – Keep the slices soaked in water until ready to use otherwise they will turn black from oxidation. The best is to cut the eggplant just before you are ready to cook it.
  • Wipe the slices dry with a kitchen towel if they were soaked in water to remove any excess water.
  • Mix turmeric powder, chili powder, rice flour, sugar, and salt on a shallow plate.
  • Press the baingan slices in the rice flour mixture to coat them well from both sides.
  • Heat 2-3 tablespoon of mustard oil in a frying pan over medium-high heat.
  • Once the oil is hot, arrange the eggplant slices on the pan in a single layer and shallow fry on high heat for 2-3 minutes until golden brown.
  • Flip and cook for 2-3 minutes on the other side as well.
  • Transfer the fried baingan to a plate lined with kitchen tissue to get rid of the excess oil and serve!
  • Fry the remaining slices in the same manner.