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.