Back to 4 servings 1 large eggplant (about 350 to 375 grams), baingan or eggplant, purple and firm; slice into rounds 1 teaspoon Kashmiri red chili powder, or paprika 0.5 teaspoon turmeric powder 0.5 teaspoon sugar, helps the slices caramelize 0.5 teaspoon garam masala, optional 1 teaspoon dry mango powder (amchur), optional salt, to taste 5 tablespoons rice flour, chickpea flour (besan) can be used instead 6 tablespoons mustard oil, for shallow frying; any neutral oil works
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1 Step 1: Rinse the eggplant, pat dry, and slice crosswise into rounds about 0.5 cm (1/4 inch) thick. Keep slices in water until ready to cook to prevent darkening.2 Step 2: Blot the slices dry. Sprinkle with turmeric, chili powder, salt, sugar and any optional garam masala and amchur, rub in evenly, and marinate for 5 to 7 minutes.3 Step 3: Dredge each slice in rice flour and shake off the excess.4 Step 4: Heat the mustard oil in a shallow pan over medium heat until hot but not smoking.5 Step 5: Fry the slices in a single layer without crowding, in batches, for 2 to 3 minutes per side, until golden brown and crisp at the edges. Add more oil for later batches as needed.6 Step 6: Drain on paper towels and serve hot while crisp.getsaucepan.com/r/40fcce04-1232-5edf-86ef-37af2ddf29a8
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