Kathirikka Tawa Roast ( Brinjal Tawa Fry Recipe )

I'm preparing few healthy starters, come side dish recipes for southindian meal. This tawa fry pairs well with sambar rice, rasam rice and curd rice.

Recipe Video on Vidyascooking Channel

Thanks to my neighbour who had harvested and shared few eggplants with me.

Ingredients:

500 Grams Eggplant

1/2 Cup Rice Flour

1 Cup Chickpea Flour

1 1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1 Tsp Cumin Powder

1/2 Tsp Turmeric Powder

2 Tbsp Vinegar

1 Tbsp Salt

Oil as required

Method:

Slice the eggplants into coins, and place it in a pot of water which is already salted.

In a mixing bowl combine chilly powder, cumin powder, turmeric powder, coriander powder, salt and vinegar...add 2 tsp water or sprinkle some water and prepare a marination paste.

Drain the eggplant from water and add it to the marination, apply the marination on the eggplant and allow to rest for few minutes on the kitchen counter.

Combine and sift the chickpea and rice flour. Add 1 tsp salt to the flour mix well and reserve.

Place a pan or tawa on medium flame allow to reach temperature. Add 2 tbsp oil. We can use mustard, sesame and groundnut oil in this recipe for added flavor.

Take each slice of eggplant and dip in the flour, shake of excess four and reserve on a plate.

Once the oil is hot place 5 to 10 slices if it fits the pan and roast it on medium flame. Flip and roast the eggplant slices for two minutes on each side or until it is roasted till golden.

Remove the roasted eggplant from flame and serve hot...repeat and follow the process and roast the eggplant.

Arrange the eggplant on a plate...garnish with finely chopped fresh coriander leaves and lime wedges...Enjoy 😉