TIME TAKEN : 15 MINUTES
INGREDIENTS
1. 1 Cup besan
2. 2 tsp salt
3. 1 tsp chilli powder
4. 2 tsp ground black pepper
5. 1 tsp garlic powder
6. 1 cup oil for frying
7. 1 eggplant, cut according to your own choice.
DIRECTIONS
1. Heat oil in a large iron skillet over medium high heat.
2. Dip egg plant slices in the besan - mixture.
3. Then add to the hot oil, fry until crisp and light brown coloured for about 2 - 3 minutes. Flip and fry until the other side is browned for another 1 - 2 minutes.
4. Remove slices carefully and move to a plate.
5. Repeat with the remaining egg plant slices
6. Your eggplant slices are ready to serve.
CHANA MASALA RECIPE
ASSAMESE THALI
BHINDI MASALA FRY
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