Graffiti Eggplant Coins

INGREDIENTS

• 10 to 15 disk Eggplants
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder
• 2 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 1 tbsp. Gram flour
• 3/4 tsp Salt
• 1 tbsp. Water
• 4 tbsp. Oil
• 1 tsp Oil for mixing
• 5 each Curry leaves (fresh or dry) optional, for garnish

PREPARATION

Mix all the dry spice powders along with ginger garlic paste to make a coarse dry mix. Cut the eggplants into disks and apply the powder on both sides to coat. (1/4 inch thickness) Sprinkle little water and oil to make a thick the paste. Apply it to coat evenly on all sides of the eggplants.

Heat oil in a wide fry pan and place the coated eggplant pieces and shallow fry. About 3 to 4 minutes on each side until its browns.

Flip and fry the other side for 3 minutes. They may look lightly soft on the inside but the outer layer will be lightly crisp.

Garnish with either fresh or dry curry leaves to keep it attractive.

Switch off and serve as a side for sambar, rasam or thayir sadam.