Aubergine or Eggplant(Big brinjal) is one of the most favorite veggie to many people. Even I love this veggie a lot, thought of preparing something different from usual potato fry as side dish for sambhar and found out an aubergine lying inside my refrigerator, planned to make a deep fry. I have used some of my favorite spices and the outcome of the dish was delicious and crunchy. Let us move on to the recipe…
- Aubergine – 1 no
- Fennel seeds – 1 ½ tsp
- Cumin seeds – 2 tsp
- Coriander seeds – 2 tsp
- Red chillies – 2 nos
- Cinnamon – ½ inch bark
- Cloves – 2 nos
- Garlic – 4 cloves
- Salt to taste
- Oil for deep fry
- Dry roast all the spices and garlic, till the raw smell goes off.
- Bring it to room temperature and grind it to a fine paste by adding little water and salt.
- Slice the aubergine (round slices). Rub the grounded paste to the both sides of aubergine slices.
- Leave it for 15 mins.
- Heat oil in a kadai and deep fry them one by one.
Serve hot with steamed rice and sambhar, sambhar sadham, curd rice and so on.