Friday, October 15, 2010


Eggplant- 1/2, medium sized one
Brown Rice Flour - 4 tbsp
Besan / Chickpea Flour- 1 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Oil for deep frying

Cut the eggplant lengthwise into half. Then take the half piece and cut it sidewise into thin half moons. Apply a little turmeric and salt and leave aside to marinate.

Mix brown rice powder, besan, turmeric, red chilli powder, salt, water and beat well with a fork. The batter should thick enough to coat the eggplant pieces.

Heat sufficient oil in a kadai for deep frying. Dip each piece of eggplant in the brown rice batter, remove and immerse in the hot oil and deep fry till golden brown.

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