Ingredients
4
4 servings
- •½ cup gram flour
- •2 cloves garlic, minced
- •1 teaspoon red chili powder
- •1 teaspoon turmeric powder
- •1 teaspoon cumin powder
- •1 teaspoon coriander powder
- •½ tablespoon salt
- •¼ cup water
- •1 large eggplant
- •½ cup yogurt
- •½ tablespoon salt
- •2 tablespoons oil
- •1 tablespoon cumin seeds
- •½ tablespoon turmeric powder
- •coriander, finely chopped
- •oil, for frying
Instructions
- Make the batter by simply mixing together all the ingredients. Set aside.
- Whisk the yogurt with salt. Set aside.
- Slice the eggplant into 0.5 cm wide slices.
- Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.
- Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.
- Place 1 tbsp of the whisked yogurt on every slice.
- For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.
- Drizzle this on top of the yogurt-topped slices.
- Garnish with finely chopped coriander before serving.
- Serve hot with chapati or flatbread.
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