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1. Slice eggplant lengthwise into thin slices of about 1/8 inch thick.
2. Grind onion, ginger, garlic to a paste.
3. Prepare the batter -- Mix besan in little water. Add onion, ginger, garlic paste and mix thoroughly. Add salt, sugar, red chili powder and egg and beat well.
4. Spread bread crumb in a dish. Dip eggplant slices in the batter one by one and put on the bread crumb. Make sure both sides are covered with bread crumb.
5. Deep fry to golden brown and serve with sauce and tea.
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