Eggplant | brinjal 1 big Besan | kadalai maavu 4 tblsp Red chili powder 1 tsp Garam masala 1/4 tsp Salt to taste Lemon juice 1 tsp Water to make a thick paste Coriander leaves few Oil 3 tblsp Coriander leaves few (optional)
Trim the top portion of the eggplant. Cut it into medium size thick roundels. Do not cut it too thick or thin. Put the cut eggplants in water to avoid colouring.
Make a thick paste out of the besan, salt, red chili powder, garam masala, lemon juice and little water. In the picture i have shown for half portion of the eggplants. But in the ingredients list i have given for the full eggplant.
Take out the eggplants from water and pat dry them in a kitchen towel. Apply the paste on both sides of the eggplant. Heat a pan and add 1 tblsp of oil. Place 3-4 eggplant slices at a time.
Cook in a medium flame on both sides till it becomes golden brown.
Garnish with some coriander leaves. This is optional. Use 1 tblsp of oil for each batch. The quantity of the ingredients depends on the size of the eggplant. Serve this with rasam rice or with roti too.
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