Cut the eggplant crosswise into round ½-inch slices.
Clean and dry the pieces completely.
Mix with turmeric, salt and chili powder and set aside for 2 to 3 minutes.
Heat oil in a pan and deep fry the eggplant pieces over medium heat.
Turn the pieces over after 1 to 2 minutes.
Turn off the heat once both sides of the pieces turn brown.
Created June 28, 2016 by: asma
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