Crisp Fried Long Brinjal/Eggplants

Ingredients

• 400 gm Long Purple Eggplants
• 2-3 tbsp Cornflour
• 1 tsp Salt or to taste
• 1 tsp Ginger Garlic Green Chilli paste
• 1 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Dry Mango powder or Amchur
• 3-4 cups Oil (for frying)

Steps

1. Wash and pat dry all the long eggplants at first. Cut each lengthwise into 2 or 3 pieces. To a mixing bowl, add all the ingredients as mentioned one by one except the last.
2. Mix well and set aside until use. Add a tablespoon or two of water while mixing as required.
3. Meanwhile heat enough oil for frying. Deep fry few at a time until golden brown and crisp. Do it in batches for a proper frying.
4. Drain on a kitchen towel or an absorbent paper as you like. Serve hot alongside mealtimes as a lovely side. Enjoy!