Fried Eggplant

Eggplant (Brinjal/Baingan) – 4, large, cut into quarters
Salt – 2 tsp
Turmeric Powder – 2 tsp
Mustard Oil – 1/2 cup

1. Rub the eggplant pieces with salt and turmeric powder.
2. Keep aside for 30 minutes.
3. Heat the mustard oil in a shallow pan and fry the eggplant pieces till golden brown in colour.
4. Drain the excess oil.
5. Serve immediately.

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