Tuesday, August 5, 2014

CRISPY FRIED SPICY EGGPLANT



A:
Oil for deep frying

B:
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 )

METHOD:

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.





  


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