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Ingredients:
Aubergines (Brinjals) – 500 gms
Besan Flour – 200 gms
Salt – 1/2 tspp
Black Pepper Powder – 1/2 tsp
Egg – 1, lightly beaten
Water – 200 ml
Oil – 200 ml, for deep frying
Method:
1. Slice the aubergines into 1/2 cm thick rounds and soak them in water for 2 hours.
2. Mix besan flour, salt, pepper and egg in a bowl.
3. Gradually add the water and stir to make a batter of coating consistency.
4. Coat the aubergine slices with the batter.
5. Heat oil in a pan and deep fry the aubergine slices to a golden brown.
6. Remove and drain excess oil.
7. Serve hot.
