Eggplant fry

You need

Big Eggplant - 1

Salt

Chilli powder - 1 teaspoon

Chaat masala - 1 tablespoon

Garam masala - 1 teaspoon

Curry leaves - finely chopped

Coriander leaves - finely chopped

Oil

Lemon juice 

Method

• Slice the eggplant into discs not too thin.
• In a bowl mix all the spices, curry leaves, coriander leaves and lemon juice and add enough oil to make bring to sauce consistency.
• Rub the eggplant slices with this sauce mixture on both sides and place it on a tray.
• Heat a skillet and place the eggplant slices on the skillet and fry both sides until brown and done.
• It is not needed to add oil to the skillet before frying since the eggplant marinate itself has oil.
• Remove onto a plate and squeeze a juice of lemon and serve warm