Name: Eggplant Fry recipe by Soumya Sreeraj at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 big eggplant; 1 tbsp Chilli powder; 1/4 tsp turmeric powder; 1 tsp Ginger garlic paste; 1/2 tsp coriander powder; 1 tsp pepper powder; 1/2 tsp fennel seeds; Curry leaves a few; Musatrd Seeds a few; 1 tbsp lemon juice; Salt to taste; Water as required; oil

ABOUT Eggplant Fry RECIPE

Eggplant Fry is a tasty, spicy and flavourful accompaniment for rice. I got a delicious king fish fry recipe from a friend. I tried the recipe for eggplant and came out well.

Ingredients Serving: 2

1 big eggplant
1 tbsp Chilli powder
1/4 tsp turmeric powder
1 tsp Ginger garlic paste
1/2 tsp coriander powder
1 tsp pepper powder
1/2 tsp fennel seeds
Curry leaves a few
Musatrd Seeds a few
1 tbsp lemon juice
Salt to taste
Water as required
oil

Instructions

Slice the eggplant into uniform thick pieces and immerse them in water until use.
Combine 1 tbsp chilli powder, 1/4 tsp turmeric powder, 1tsp ginger garlic paste, 1/2 tsp coriander powder, 1 tsp pepper powder, 1/2 tsp fennel seeds, curry leaves and salt in a bowl. Add little water to make it a paste.
Grind the paste until smooth, now add the mustard seeds and pulse for few seconds.
Marinate the eggplant slices with the paste and keep aside for 30 minutes.
Heat oil in a pan, gently add the marinated slices. Using a small spoon carefully drizzle lemon juice over each slice.
Flip over to the other side once the first side is done, drizzle the remaining lemon juice over the eggplant slices.
Continue frying until crisp and brown. Drain on to a paper towel.
Serve hot with a bowl of rice.

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