Preparation time : 30 mins | Serves 4 person
Egg plant is a nutritional vegetable which tastes slightly bitter but when it is cooked properly by adding flavors and spices it becomes quite yummy, delicious and also very soft. There are many egg plant recipes found in Indian cuisine and fried eggplant is one of them. This recipe will show you how to cook eggplant by maintining proper ratio of spices.
Ingredients:
1 mediun size egg plant (cut in thin circular slices)
1 tbspn ginger paste
1 tbspn garlic paste
3 tbspn yogurt (drain all the excess water from the yogurt)
1 tbspn red chili powder
1 tspn turmeric powder
1/2 tspn carom powder (optional)
Salt to taste
Oil for shallow frying
1 tbspn ginger paste
1 tbspn garlic paste
3 tbspn yogurt (drain all the excess water from the yogurt)
1 tbspn red chili powder
1 tspn turmeric powder
1/2 tspn carom powder (optional)
Salt to taste
Oil for shallow frying
Procedure:
1. While prepaing marination, dip the eggplant slices into salt water mixture so that they will not turn into black color.
2. For marination, in a mixing bowl, mix all the spices; ginger garlic paste, red chili and turmeric powder, carom powder, salt and yogurt and make smooth paste.
3. Now wrap the eggplant slices in the marination and leave for 15 minutes.
4. In a non stick pan, shallow fry the marinated slices of eggplant until they become light brown in color, it will take at least 5 minutes.
2. For marination, in a mixing bowl, mix all the spices; ginger garlic paste, red chili and turmeric powder, carom powder, salt and yogurt and make smooth paste.
3. Now wrap the eggplant slices in the marination and leave for 15 minutes.
4. In a non stick pan, shallow fry the marinated slices of eggplant until they become light brown in color, it will take at least 5 minutes.
Serving:
Usually fried eggplant is served with boiled rice and lentils curry.
