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.