Deep Fried Eggplants

You know what they say; all that glitters is not gold. Take for e.g., Rakhi Sawant. You think the woman looks good, and her jhatkas and matkas are quite entertaining. But the moment you hear her voice, you want to shoot yourself in the ears and fall dead.

The eggplant belongs to the same category. A very pretty vegetable to look at, great shape and colour. But it can be extremely slimy and unappealing in a curry. There is only one way to treat such people and vegetables – and that is the rough way. Deep frying eggplants takes the slime away and improves them a lot. Don’t take my word for it, try it out.

Recipe:

(Adapted from Goan Spiced Aubergines recipe on Indian Food Made Easy)

  • Servings: 2-serving
  • Time: 30 mins
  • Difficulty: medium
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You know what they say; all that glitters is not gold. Take for e.g., Rakhi Sawant. You think the woman looks good, and her jhatkas and matkas are quite entertaining. But the moment you hear her voice, you want to shoot yourself in the ears and fall dead.<br />
The eggplant belongs to the same category. A very pretty vegetable to look at, great shape and colour. But it can be extremely slimy and unappealing in a curry. There is only one way to treat such people and vegetables – and that is the rough way. Deep frying eggplants takes the slime away and improves them a lot. Don’t take my word for it, try it out.<br />
Recipe:<br />
(Adapted from Goan Spiced Aubergines recipe on Indian Food Made Easy)

Summary

  • Cuisine: indian
  • Course: snack
  • Cooking Time: 30 mins

Ingredients

1 Eggplant (sliced)
For the batter:
6 tablespoons chickpea flour  
1 tablespoons wheat flour  
1/2 tablespoons red chili powder  
1/2 teaspoons garam masala  
1/2 teaspoons cumin seeds  
to taste salt  
to taste sugar
to taste Lemon juice
1/2 cup cold water
sprig 1 curry leaves
other ingredients
wedges (to serve), Lemon  
Oil , to deep fry (I used sunflower oil)

Steps

  1. Sprinkle some salt over the eggplant slices and place a heavy pan over it to press out excess moisture. After half an hour, rinse the eggplant slices and pat dry.
  2. Mix together all the ingredients for the batter. Add water little by little, mixing well till the batter has the consistency of single cream.
  3. Heat oil in a small wok to deep fry the eggplants over medium flame. You know the oil is ready when a drop of batter dropped into it rises to the surface immediately.
  4. Dip eggplant slices into the batter and place carefully into the oil. Fry the eggplants in batches without overcrowding the wok. Each side would need around 2 minutes, or till it is crispy and golden brown. Remove the slices with a slotted spoon and drain excess oil on paper towels.
  5. After frying all the eggplant slices, fry curry leaves in the hot oil till it crisps up. Remove with slotted spoon.
  6. Serve the eggplants with curry leaves and lemon wedges immediately.

This was a great snack and it completely changed my opinion about the eggplant. I only wish deep frying could have improved certain people as well, without killing them, that is.

Enjoy!

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