INGREDIENTS:
1 medium sized eggplant (Brinjal)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
2 tsps Corn flour
2 tbsps Lemon juice
2 pinches of Sugar
1/2 cup Mustard Oil
Salt to taste
METHOD:
Chop eggplant in thick rounds/half rounds or cut vertically. Wash and pat dry.
Marinate the pieces of eggplant with turmeric powder, red chilli powder, corn flour, lemon juice, sugar and salt. Apply this marinade on the both sides of all eggplant slices. Keep it aside for 30 minutes.
Heat mustard oil to smoking. Slide gently the eggplant slices into hot oil and fry till crunchy and Golden brown on low heat.
Take out from oil and drain on a kitchen towel to absorb excess oil.
Serve hot with daal and rice.
TIPS: As we marinated with little corn flour, so eggplant will be crunchy and not absorb much oil at the time of frying.
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