Serves: 2
1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated
1 tbsp basin
Mix all the dry spice powders along with ginger and garlic, to make a coarse mix.
2 tbsp water
Add water to make it like paste.
1 large eggplant (cut into discs)
Apply the paste on both sides to coat.
4 tbsp oil
Heat dosa pan, place the coated eggplant and shallow fry, about 3 to 4 minutes on each side until it browns. They may look lightly soft on the inside but the outer layer will be lightly crispy.
Taste Note: Tastes AWESOME
Source: spiceindiaonline
Note:
Serve immediately if you prefer it crispy. As time goes the eggplant may soften but still will be good.
Basin is to keep it dry and make the outer layer crisp.
Adding garam masala powder can give additional taste.
1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated
1 tbsp basin
Mix all the dry spice powders along with ginger and garlic, to make a coarse mix.
2 tbsp water
Add water to make it like paste.
1 large eggplant (cut into discs)
Apply the paste on both sides to coat.
4 tbsp oil
Heat dosa pan, place the coated eggplant and shallow fry, about 3 to 4 minutes on each side until it browns. They may look lightly soft on the inside but the outer layer will be lightly crispy.
Taste Note: Tastes AWESOME
Source: spiceindiaonline
Note:
Serve immediately if you prefer it crispy. As time goes the eggplant may soften but still will be good.
Basin is to keep it dry and make the outer layer crisp.
Adding garam masala powder can give additional taste.
No comments:
Post a Comment