Follow these steps for perfect results
Red Chilli powder
Turmeric powder
Salt
Sunflower Oil
Tamarind Paste
Brinjal (Eggplant)
cut into thick slices
Sooji (Semolina/ Rava)
Cut the eggplants into thick slices.
In a bowl, mix the red chilli powder, turmeric powder, salt and tamarind pulp.
Add the eggplant slices to the bowl and apply the mix evenly on both sides.
Marinate for 5 minutes, allowing excess water to ooze out.
Coat each eggplant slice with semolina on both sides.
Heat a skillet and brush with a little oil.
Place a few eggplant slices in the skillet and cook for 5 minutes on one side until roasted.
Brush a little oil on top, flip over, and cook the other side for another 5 minutes until well cooked and roasted.
Repeat until all eggplant slices are cooked.
Expert advice for the best results
Ensure eggplant slices are of even thickness for consistent cooking.
Adjust the amount of chilli powder based on desired spice level.
Don't overcrowd the skillet while frying.
Everything you need to know before you start
10 mins
Can be marinated in advance.
Garnish with fresh coriander leaves.
Serve hot with steamed rice.
Serve with Konkani Style Southe Koddel (Cucumber Curry).
Pairs well with the spice and slight sourness.
Discover the story behind this recipe
Common dish in Konkani cuisine, often served as a side.
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