Ingredients
- 1 eggplant
- Curry leaves
TO MARINATE
- 2 tablespoons besan flour
- 1 tablespoon rice flour
- A pinch of asafoetida
- 1 tablespoon Kashmiri chilli powder
- 2 tablespoon curd
- 1 tablespoon garam masala
- Salt as needed
- 1 tablespoon ginger garlic paste
TO FRY
- 1 tablespoon sesame oil
Instructions
- Thinly slice the eggplant and soak it in salt water for 5 minutes
- ️ Add all ingredients under “to marinate” into a wide bowl and mix well
- Furthermore, add the brinjal slices and curry leaves; mix well and rest for at least 20 minutes
- ️ Heat the oil and place the marinated eggplant slices in batches
- ️ Cook for about 1 minute on each side until roasted
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!