Spiced and marinated eggplant which goes well with sandwiches or simple chapatis is a must try!! This eggplant adds magical flavour as a side dish to any simple food it accompanies. Even those who do not like eggplant will love this spiced up recipe.
1 large eggplant
½ tablespoons black pepper powder
½ tablespoons red chilli powder
½ tablespoons turmeric powder
1 tablespoon oil
¼ cup lemon juice
2 teaspoons salt
2 teaspoons sugar
1 teaspoon dry mango powder
3-4 crushed dry fenugreek leaves
1 teaspoon ginger powder(saunth)
oil for greasing
few chopped cilantro or green lettuce for garnishing
Note : I recommend to buy the eggplant with fewer seeds which are usually the male ones which aren’t bitter. If you happen to buy the eggplant with more seeds then slice and soak them in warm salted water for 15 minutes.
Male eggplants have round shaped belly button and female eggplant has disfigured belly button.
Process: Slice the eggplant in circular shapes, add and mix with all the spices, salt and sugar along with 1 tablespoon of oil, lemon juice. Keep it aside for 15 minutes.
Heat a non-stick pan, grease little oil and place 5 slices at a time, cover with a lid and cook them on low heat for 5 minutes. After minutes sprinkle some water and flip to the other side repeating the same step. Increase the heat for medium and cook the eggplant both side for a minute each to have crispy edges. Turn off the stove and garnish with cilantro or lettuce .
Eggplants are ready to serve.
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