Ingredients:
- Brinjal/ Eggplant – 1 large
- Chilli powder – 2 teaspoons
- Turmeric powder – ½ teaspoon
- Garlic paste – ½ teaspoon
- Tamarind paste – ½ teaspoon
- Salt to taste
- Egg – 1
- Semolina/Rawa/ Bread crumbs – 1 -2 cups or enough to coat the brinjal
- Oil to shallow-fry the brinjal
Method:
- Wash and cut the brinjal into rounds no more than 5 millimeters thick and drop into a large bowl of mildly salted water.
- For the masala mix: to another bowl, add the chilli powder, turmeric powder, garlic, tamarind and salt.
- Drain the brinjal slices and coat well with the masala mix. Set aside for 15 minutes.
- In a plate or a dish flat enough to coat the brinjal slices, beat the egg with a pinch of salt.
- In another plate spread out the semolina.
- Heat a skillet or frying pan. Add enough oil to shallow fry the brinjal.
- Dunk the masala coated brinjal first in egg, then dredge with semolina.
- Fry until golden brown and crunchy on the outside.
