Mangy’s mum makes this really simple eggplant recipe. The eggplants are fried but are not meant to be crisp. They’re just soft on the inside and hold their shape after cooking. It’s a great dish when you’re exhausted and you need something made quickly to serve with hot rotis for dinner. They don’t look like much I know, but trust me they’re very tasty.You’ll need:
- 1 egg plant (cut into 1 cm thick circles)
- chili powder to taste
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander powder
- 1/8 teaspoon garam masala
- 1/4 cup rice flour
- salt to taste
- mustard oil for frying
Method:
Mix the rice flour, spices and seasoning. Coat the cut eggplant well on both sides. Heat a frying pan, add mustard oil. Once oil is hot, fry well on both sides until cooked through. Enjoy!
