Ingredients

The following ingredients have 4 Servings
  • 250 grams or medium sized Eggplant
  • ¼ tsp Salt
  • ¼ tsp Turmeric Powder
  • ½ tsp Chili Powder
  • Oil for deep frying
  • ½ tsp Rice Wine Vinegar
  • ¼ tsp Salt
  • ¼ tsp Mustard Powder
  • 1 small Green Chili (seeded and finely chopped)
  • ¼ cup chopped Red Onions
  • 2 tbsp chopped Cucumber

Instruction

  • Wash eggplant and cut into ¾ - 1” cubes.
  • Season eggplant with salt, turmeric and chili powder. Keep aside for 10 minutes.
  • Heat oil for deep frying.
  • Deep fry eggplant cubes until crisp. Drain on paper towels until ready to use.
  • Prepare vinaigrette by mixing together, vinegar, salt and mustard powder.
  • Just before serving, in a bowl take eggplant cubes, chopped onion, green chilies and optional veggies.
  • Pour vinaigrette and toss to mix everything well.
  • Serve immediately. Though this is a salad, it is served as a side dish with rice.