Description
Quick, flavorful and a perfect vegan accompaniment for rice and roti!
Ingredients
Scale
- 8 small Eggplants or 6 slices from a bigger one
- 1 cup Water
- 1tbsp Salt
- Oil, for shallow frying
Marinade:
- 1tsp Red chili powder
- 4 cloves of Garlic, minced
- 2tsp Sambar powder
- 3tbsp water
- Curry leaves, for garnish, if need be
Instructions
- Wash and slice the eggplants in thick roundels.
- Soak in salted water for about ten minutes.
- Make a marinade of salt, red chili powder, minced garlic, sambar powder, and water.
- Heat oil in a wide pan. You need oil for shallow/pan-frying.
- Dip each eggplant roundel in the marinade and add it to the pan.
- Shallow fry on both sides. Add curry leaves too.
- Serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Kerala, Side Dishes, Veg
- Cuisine: South Indian
Nutrition
- Serving Size: 2 slice