BY RUCHIRA GHOSH

Ingredients:

• 2 /3 medium sizes brinjals cut into circular /semicircular pieces of medium thickness
• Salt to taste
• A pinch of turmeric
• Cooking oil.
• Sugar (optional)

Instructions:

Heat oil in a wide rimmed pan. Take the circular pieces of brinjal and smear them with salt and turmeric. Next lower them gently into the boiling oil. Use a slotted spoon to flip both sides until each piece becomes crisp. Remove from oil. Pat dry on a kitchen towel.  Serve with fluffy (Indian) puri, chapatti or daal (lentil) rice. Sprinkle a little sugar on each piece if you wish to alter the taste.  Alternatively, you could prepare a batter of gram flour paste; add a pinch of salt and half a teaspoon of Carom Seeds/Bishop’s weed. Deep fry in oil. Enjoy by itself, or with the aforementioned carbs.