Aubergine Fry

Preparation time ; 10 minutes

3 servings

Ingredients

• 1 Aubergine , sliced into discs of 1 cm thickness
• 1 teaspoon Red chilli powder
• 3/4 teaspoon Turmeric powder (Haldi)
• Lemon juice , from 1 lemon (optional)
• Salt , to taste
• Mustard oil , for shallow frying

Method

1. To begin making brinjal  fry, first make the spice mix. In a bowl, combine the chilli powder, turmeric, salt and lemon juice and mix well.
2. Slice the washed aubergine (battu) into thickish slices of 1 cm thickness. Lay them out in a wide bowl/dish or plate and add the prepared spice mix to it.
3. Mix the spice mix with the slices of aubergine, rubbing them with your fingers so they are evenly coated with the spice.
4. Now prepare to fry them. Place a pan/skillet on the heat and add mustard oil to it. It is important to heat mustard oil till it gets smoky as that emanates maximum flavour.
5. When the oil begins to smoke, reduce the heat to lowest and add the slices to the oil in the pan, arranging them in a single layer.
6. Fry them on a low-medium heat for 3-4 minutes on one side before you flip them to cook on the other side. Cook them until sufficiently golden on both sides.
7. Remove the slices individually, with a slitted spoon and serve immediately, when still hot.
8. You may service it with rice or roti.