Serves: 2 to 3 persons
Time: 30 minutes
Ingredients:
1 medium Eggplant
1/2 cup Rice Flour
1 tbsp Chickpea flour
2 tsp red chili powder
1/2 tsp turmeric powder
Pinch of asafoetida
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Dry mango powder (optional)
Salt to taste
around 1/4 cup oil
Method:
1) Wash eggplant thoroughly. Make thin, round slices of the eggplant. Take a deep bowl, fill it up with cold water and immerse these slices into cold water to avoid darkening.
2) Mix together all the dry ingredients (Chickpea flour, rice flour, red chili powder, turmeric, asafoetida, salt, cumin-coriander powder, dry mango powder). Do not add water.
3) After 8 to 10 minutes remove eggplant slices from the water and place onto a clean towel and pat dry.
4) Dip the eggplant slices into the above flour mixture and coat both sides of each slice.
5) Heat a nonstick griddle. Spread 2 tbsp oil over it and place the slices on it. Each slice should be separated. Cook the slices in batches or use multiple griddles to cook them. Do not cover while roasting.
6) Drizzle little oil and cook both sides until golden brown over medium heat.
7) Serve them as side dish in your meal.
Tips:
1) Eggplant should be fresh.
2) Any kind of eggplant is good to make above recipe. Please note that Japanese eggplants are convenient because of its small size, however it has little sweet taste.
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