← Nouns Cooking · Indian

Ingredients

• 1 large round aubergine, cut into 1 cm rounds
• ½ tsp Ground turmeric
• 1 tsp Chilli powder
• ½ tsp amchur (dry mango powder) (optional)
• ¾ tsp Salt
• ½ tsp Sugar
• 1 tbsp Rice flour (optional)
• 5 tbsp mustard oil, for shallow frying

Method

1. Mix the turmeric, chilli, amchur, salt and sugar and rub it over both sides of each aubergine slice. Leave for 10 min, then dust lightly with rice flour if you want an extra-crisp crust.
2. Heat the oil in a wide frying pan over medium-high heat until it just smokes, then lower the heat to medium.
3. Fry the slices in a single layer for 4–5 min per side, pressing gently, until deep golden and soft right through when pierced.
4. Drain on paper and serve hot with dal and rice, or khichuri.

Tips

• Aubergine soaks up oil: get the pan properly hot first and add a little oil at a time rather than a lot at once.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Whisk Affair