I am crazy about cookbooks..and I use the local library to get access to a lot of books. And at times, I flip the pages on the way back from the library, in the car, and there are a few recipes that call out to me. I know from the first look that I am gonna be making that dish. One such dish was this ‘Crispy Fried Eggplant’ dish from Vidhu Mittal’s ‘Pure and Simple – Homemade Indian Vegetarian Cuisine’. A big complaint I have against some great Indian cookbook authors such as Madhur Jaffrey, Raghavan Iyer and Neelam Batra, are the lack of pictures in their books..Photos are great inspirations..I don’t see why they are not included in some books.
Anyway, this recipe turned out crispy and beautiful as the recipe name and the photograph promised. A very different eggplant dish to try if you are bored with the traditional recipes.
1 Medium American eggplant, cut into 1/4 inch thick slices
1/2 tsp salt
1/2 tsp turmeric powder
3-4 tbsp vegetable oil
cilantro chopped for garnish
2 tbsp whole wheat flour
1/2 tsp salt
1/2 tsp Red chilli powder
2 tsp sesame seeds
1/2 tsp ground fennel powder
1/4 tsp garam masala
Mix all the ingredients under ‘for coating’ and set aside. Sprinkle 1/2 tsp salt and 1/2 tsp turmeri powder on both sides of the eggplant and set aside on a colander for 10 minutes.
After the 10 minutes are past, dredge each side of the eggplant in the coating mixture evenly. Heat a nonstick pan over medium high heat. Place the eggplant slices in the pan. Drizzle 1 tsp of oil around the slices and cook until golden brown on one side. Flip, drizzle more oil as needed and cook the other side. Serve hot, sprinkled with cilantro.
Verdict: Crispy as promised, and crunchy from the addition of the sesame seeds, it was delicious and you can’t stop eating just one. But, the eggplant is like a sponge and soaks up oil, so be careful while adding oil and avoid adding too much oil. Also regulate the heat between medium and medium high so that the sesame seeds on the outside are not burnt.Pin It