Thursday, 25 June 2009
Cut eggplant in 1-inch-thick circles. Cut each circle in half. Heat ghee to very hot temperature.Mix turmeric, salt, and water. Rub mixture into both sides of eggplant slices. Deep Fry eggplant pieces until dark, golden, and crisp. Drain on paper towels and serve hot.
Required Items
2 large eggplant
3 spoon salt
2 spoon turmeric
ghee for deep frying
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