Vazhuthananga Varuthathu/Crispy Eggplant Fry
Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it.
Egg plant- 1
Chilly powder- 1 tsp
Turmeric powder- 1/3tsp
Pepper powder -1/4 tsp
Fenugreek powder- a pinch
Cumin powder- a pinch
Garlic paste- 1/2 tsp
Rice flour- 1 tsp
Potato starch- 2-3 tbs
(or a combination of rice flour and corn starch)
Lemon juice- 1/2 tsp
salt to taste
oil for frying
Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest for 3-4 minutes. Place them on paper towel and gently press down and take off the excess water.
Make a paste of chilly powder, turmeric powder,pepper powder, cumin powder, fenugreek powder, garlic paste,lemon juice and a pinch of salt. Spread this paste as a thin coating on the eggplant.
In a bowl mix rice flour and potato starch.Take the eggplant pieces one by one and roll them in this flour and set aside for five minutes.
Heat oil in a pan and shallow fry the eggplant till both sides are crispy. Drain to paper towels. Serve with rice.
Hope you will all enjoy!