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Thursday, December 13, 2012,1:09 AM by
D.Sumithra

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CRISP FRIED AUBERGINE

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Sift the gram flour into a large mixing bowl and add all the ingredients except the aubergine and the vegetable oil.
  • Halve the aubergine lengthways and cut each half into 5 mm/ ¼ in thick slices. Rinse them and shake off the excess water, but do not pat dry.
  • With some of the water still clinging to the slices, add them to the spiced gram flour mixture.
  • Toss them around until they are evenly coated with the flour. Use a spoon if necessary to ensure that all the flour is used.
  • Heat the oil in a deep fat fryer or other suitable pan over a medium high heat.
  • When the oil has reached the right temperature. Fry the spice-coated aubergine slices in a single layer.
  • Avoid overcrowding the pan as this will lower the oil temperature, resulting in a clammy texture.
  • Fry until the aubergine are crisp and well browned. Drain on kitchen paper and serve with chutney.

INGREDIENTS

  • 75 grams gram flour
  • 1 tablespoon semolina ground rice
  • ½ teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds or aniseeds
  • 1 teaspoon hot chili powder
  • ½ teaspoon salt, or to taste
  • 1 large aubergine
  • Cooking oil, for deep frying

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