PAN FRIED CRISPY EGGPLANT

If you a Chinese or Italian food lover you will certainly like my Indian version of pan fried eggplant recipe just like eggplant parmesan or chinese eggplant stir fry. I used the Italian eggplant for the recipe with all the flavorful masalas. This goes well with any flavored rice or even plain rice.

INGREDIENTS

• Italian eggplant                          1 large
• Oil                                              4-5 Tsp
• Salt                                             as required
• Red chili powder                       1 Tsp
• Turmeric                                    1/2 tsp
• Jeera powder                             1/2 Tsp
• Coriander powder                      1 Tsp
• Dry Coconut powder                 2 Tsp
• Besan                                         2 Tsp
• Rice flour                                   2 Tsp
• Chopped coriander                    1 Tsp

PROCEDURE

1. Wash the eggplant and cut into roundels of 1/4 inch thickness.
2. In a large plate add the salt, red chili powder, turmeric, jeera and coriander powder.
3. Coat the eggplant pieces with this mixture and leave aside for 10 minutes.
4. If the dry coconut powder is too corse then grind it into fine powder in a blender.
5. Mix in the besan, rice flour, coconut powder, chopped coriander and little salt just for the mixture.
6. Add enough water and make a thin paste( not too thick nor too runny).
7. The paste should coat the eggplant pieces evenly.
8. Now heat a tawa, Smear some oil and heat it.
9. Dip the eggplant pieces in the paste and place them on the pan.
10. Keeping the flame on low, fry the eggplant pieces on both sides with oil until the eggplant is cooked thoroughly and the outer layer is golden in color.
11. Keep the flame low throughout the cooking.
12. Serve hot with rice.