| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 Egg Plant Brinjal – big
- 1 tsp Turmeric powder
- 1/2 tsp chili powder Red
- 1/4 tsp mango powder Amchur Dry / – (optional) i did not use
- Salt – as needed
- 1 tsp Sugar – (to sprinkle)
- 5 – 6 tbsp Mustard oil – (for shallow frying)
Ingredients
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Instructions
- Wash and wipe the egg plant with a clean kitchen towel.
- On a chopping board slice the egg plant in round shape as shown in the picture above. Don’t use the stem part.
- Place the round slices of the eggplant on a plate and sprinkle turmeric powder, red chili powder, amchur (i did not use, if you want a tangy flavor you can add it) and salt.
- Coat the slices on the spices from both sides and keep aside.
- Heat a non stick pan/tawa and add few drops of oil here n there on it.
- Now place the slices on the tawa and add oil from side. Do this for all the slices.
- Shallow fry the slices from both sides by flipping in regular intervals.
- Once the slices are fried from both sides, transfer them on a plate and sprinkle little sugar on them. As the slices are hot the sugar will melt in no time.
- Squeeze a little lemon juice on them and serve hot. You can omit adding lemon juice if you have used amchur.
- Serve as a side with hot steaming rice and masoor or moong dal. It will taste awesome!
Recipe Notes
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