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Deep Fried Eggplants

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Deep Fried Eggplants

Description

You know what they say; all that glitters is not gold. Take for e.g., Rakhi Sawant. You think the woman looks good, and her jhatkas and matkas are quite entertaining. But the moment you hear her voice, you want to shoot yourself in the ears and fall dead. The eggplant belongs to the same category. A...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 2 serving
  • 1 eggplant (sliced)
  • 6 tablespoons chickpea flour 
  • 1 tablespoons wheat flour 
  • 1/2 tablespoons red chili powder 
  • 1/2 teaspoons garam masala 
  • 1/2 teaspoons cumin seeds 
  • to taste salt 
  • to taste sugar
  • to taste lemon juice
  • 1/2 cup cold water
  • sprig 1 curry leaves
  • wedges (to serve), lemon  
  • oil, to deep fry (i used sunflower oil)

Directions

  • Sprinkle some salt over the eggplant slices and place a heavy pan over it to press out excess moisture. After half an hour, rinse the eggplant slices and pat dry.
  • Mix together all the ingredients for the batter. Add water little by little, mixing well till the batter has the consistency of single cream.
  • Heat oil in a small wok to deep fry the eggplants over medium flame. You know the oil is ready when a drop of batter dropped into it rises to the surface immediately.
  • Dip eggplant slices into the batter and place carefully into the oil. Fry the eggplants in batches without overcrowding the wok. Each side would need around 2 minutes, or till it is crispy and golden brown. Remove the slices with a slotted spoon and drain excess oil on paper towels.
  • After frying all the eggplant slices, fry curry leaves in the hot oil till it crisps up. Remove with slotted spoon.
  • Serve the eggplants with curry leaves and lemon wedges immediately.
indugetscooking

indugetscooking

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