Kathirakkai
Equipment
- Bowl
- Kadai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 4 Aubergines (Eggplants) long
- 150 g Gram (Chickpea) flour (1 cup)
- 1 teaspoon Rice flour
- Asafoetida Pinch of
- 1 teaspoon Ajwain seeds
- 1 teaspoon Chilli powder coarsely ground
- Vegetable oil for deep frying
- Salt
- Tamarind and Coriander chutney to serve
Instructions
- Cut the aubergine into vertical thin slices.
- Put the flours and spices in a bowl.
- Season with salt.
- Mix in enough water to make a thick batter of pouring consistency.
- Heat enough oil for deep-frying in a kadai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, dip each aubergine slice in the batter and then carefully drop into the hot oil.
- Deep-fry for about 2 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Serve hot with tamarind and coriander chutney.
Nutrition
Serving: 4gSodium: 41mgCalcium: 60mgVitamin C: 10mgVitamin A: 269IUSugar: 20gFiber: 18gPotassium: 1376mgCalories: 269kcalSaturated Fat: 1gFat: 4gProtein: 13gCarbohydrates: 50gIron: 3mg
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