This is one of my n hubby’s favorite side dish, quick, easy and scrumptious. This is also the first recipe for which I cannot provide the properly decorated picture as it was gone/consumed before I could even get a chance to plate them all :)) So here’s the one that I clicked while it looked so gorgeous n still cooking in the pan !!!
Serving Suggestion:This is a side dish and can be served along with entrée & rice.
1 Large nonstick pan
1 Medium bowl
1 Large Eggplant – (I’m using a round eggplant, you can use any shape n size.)
1 Cup Bread Crumb Mixture – you can use homemade OR storebought
½ Cup All purpose flour
3 Tbsp Rice Flour – you can use homemade OR storebought
2 Tsp Cumin Powder
1 Tsp Dry Mango Powder (Amchur) – If you don’t have this, use 2Tsp Lemon Juice
1/2 Tsp Turmeric
1 Tsp Red Chili Powder
2 Tsp Salt (As per your taste)
5 Tbsp Water
3 Tbsp Oil
In a medium bowl, add rice flour, all purpose flour, bread crumb, turmeric, cumin powder, red chili, mango powder, salt, water and make a thick paste. Keep Aside.
Cut 0.5inch thick round pieces of the eggplant. This will give total of 10 pieces.
Heat the large nonstick pan on high, dab oil and reduce heat to medium.
Now take 1 round piece of eggplant, dip it into the batter making sure it’s evenly coated on both side and put it on the heated pan.
After 2min, turn to the other side and cook for 2min. Check both the sides to make sure they are evenly golden brown.
Continue step 4 and 5 till all eggplant pieces are cooked.