Eggplant or aubergine marinated and roasted with spices like red chili powder, turmeric powder, coriander powder and garam masala powder along with the ginger garlic paste and flour. Simple roast with eggplant or aubergine which is the best accompaniment for white rice and dal.


Ingredients:
Yields around 20 pieces

• 2 medium - Eggplant / aubergine (as shown in picture)
• 3 tbsp - Rice flour
• 3 tbsp – Corn flour
• 1 tbsp – Ginger garlic paste
• 1/4 tsp - Turmeric powder
• 1 to 2 tsp - Red chilli powder (add as needed)
• 2 to 3 tsp – Coriander powder
• 1/2 tsp - Garam masala powder
• Oil for shallow frying
• Salt to taste
• Coriander leaves chopped for garnishing (optional)

Preparation method:

1. Wash and cut the eggplant into slightly thick slices as shown in the picture. Add little salt and rub the eggplants thoroughly, set it aside for 30 mins.
2. You will see the moisture start to form on the surface of the eggplant as it sits and that is fine. Once again wash the eggplants thoroughly in a cold running water and pat it dry. Eggplants are ready to cook now.
3. Meanwhile take a mixing bowl, add ginger garlic paste, turmeric powder, red chilli powder, coriander powder,garam masala powder, rice flour,corn flour, required salt and water, mix well to make a thick paste.
4. Now add the sliced eggplant to the masala paste and mix well to coat, let it marinate for 15 to 20 mins.
5. Heat oil in a pan, shallow fry marinated eggplant until they are golden and crisp on both sides. Place them in paper towel and drain excess oil. Serve them with white rice and dal.

Notes:

• Do not over fry eggplant. Keep the flame over medium flame and shallow fry.
• Eggplant slices should not be too thick or too thin. Thick enough for eggplants to cook.
• The older and bigger the eggplant, the more likely it is to taste bitter and become soggy in the pan. The salt will help to draw the bitter liquid out from the eggplant while simultaneously seasoning the eggplant from the inside out.
• It also helps the eggplant pieces stay more shapely and become tender during cooking instead of becoming soggy or mushy.