Ingredients

Badanekayi (brinjal// eggplant)—1

Oil —for frying

Spices

Kadale hittu ( besan// roasted gram flour )— 2 tablespoons

Fine semolina ( sooji// chiroti rava )_—1 tablespoon

Jeera powder ( cumin powder// jeerige pudi)—1 teaspoon

Coriander powder (dhania //kothambari)—1 teaspoon

Kashmiri red chilli powder—2 teaspoons

Garam masala powder—1 teaspoon

Kitchen king masala powder—1 teaspoon

Amchur powder ( dry mango) —1 teaspoon

Turmeric powder ( arisina//haldi)—1/2 teaspoon

Salt— to taste

Asafoetida ( ingu//hing)—1/2 teaspoon

In a plate take all the ingredients listed for spices and combine well making sure the spices are mixed together well.

Keep it ready ,before cutting brinjal.

Wash the brinjal and wipe it dry.

Cut off the stem,and slice the brinjal into 1/4 to 1/2 inch thickness.

Then immediately take each slice and thoroughly coat with the spice mixture on both sides.

Arrange them in a plate and keep it aside and let it rest for 10 minutes.

It helps baigan slices to absorb masala and they will change in colour.

Next heat a tawa or griddle on low heat drizzle some oil .

Place the slices on the tawa and drizzle more oil on brinjal pieces and fry on low heat.

Once the base turns firm and golden colour, and crispy flip and cook on other side.

Drizzle some oil if needed.

You can flip couple of times to even cooking on both sides.

Remove brinjal slices,

Serve with rice,khichadi or roti or as a side dish or starter.