INGREDIENTS:
- Thai Eggplants – 6 nos
- Ginger garlic paste – 1/2 tsp
- Coriander powder – 1/2 tsp
- Red chilli powder –1/2 tsp
- Garam masala powder - 1/2 tsp (optional)
- Turmeric –1/4 tsp
- Salt – to taste
- Oil – 2 tsp
METHOD:
- In a mixing bowl mix salt, turmeric, red chilli powder, coriander powder, ginger & garlic paste, and add 2 tsp of water to make paste.
- Wash and cut eggplants into round slices, neither too thick nor too thin; with a fork pierce the slices gently here and there; this helps to absorb salt and masala inside and to cook easily and evenly.
- Now coat each eggplant piece with masala mix on both sides; marinate it for 20 minutes for the masala to be absorbed inside.
- Heat a non-stick pan, sprinkle some oil; arrange the pieces on the pan,cover and cook in low flame.
