Oil for deep frying
3 eggplant ( medium size, cut thinly
in round shapes )
I tbsp. chili powder
½ tsp sambar powder
½ tsp turmeric powder
1 tsp tamarind juice ( optional )
Salt to taste
2-3 tbsp rice flour ( add more or less )
Marinate B & keep for 10-15 minutes.
Heat up oil & deep fry till crispy & golden.
Serve as a snack with Ketchup or
serve as a side dish for vegetating meal.