You can either use the large eggplant or medium ones for the recipe. The large one will be having less seeds and will be more fleshy.
Eggplant/ Aubergine/ Bhaingan - 1 large
Red chilly powder - 2 teaspoons
Black pepper powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Gram flour / Besan - 1 cup
Asafoetida/ hing - a pinch
Ginger - garlic paste - 1/2 teaspoon
Oil - for frying
Salt - to taste
1. Cut the eggplant in cross -sectionals and pat them dry.
2. In a large bowl, mix the red chilly powder, coriander powder, cumin powder, turmeric powder, black pepper powder, gram flour , ginger - garlic paste, salt and hing and mix it to paste by adding little water ( should be idli batter consistency: not too loose and not too thick).
3. Heat oil in a kadai, dip the egg plant pieces in the batter and fry in medium to low flame.
Serve warm as a snack with tea.
To serve as a side dish : heat little oil in a pan, add chopped onion and saute. when the onion turn translucent add red chilly powder and salt and mix well. Add the fried eggplant pieces and toss well.
Garnish with chopped coriander leaves and serve warm with roti or rice.