2 thin long Eggplants (baingan), cut into 1/3rd of an inch thick slices
to taste Salt
1 ¼ teaspoon Red chilli powder
1 cup Wholewheat flour (atta)
1 teaspoon Ground cumin
1 teaspoon Carom seeds
½ teaspoon Turmeric powder
1 tablespoon Chickpea flour
2 tablespoons Vegetable oil (or as required for shallow frying)
• Sprinkle salt and chilli powder on the eggplant slices and mix well to evenly coat each slice. Keep aside to marinate for five minutes.
• In a mixing bowl, combine the wheat flour, cumin, carom seeds, turmeric, salt and chickpea flour. Mix well.
• Dredge the seasoned eggplant slices in the flour mixture, making sure each slice is properly coated.
• Heat oil in a griddle or frying pan on medium flame. Arrange the eggplant slices in a single layer on the hot griddle and drizzle oil on top as well. Cook for 2 to 3 minutes or till slices are golden. Turn over, drizzle lightly with oil and cook till eggplant is just done.
• Serve hot.
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