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| MY CLICKS |
required:eggplants-1/2 kg round and medium purple,oil-1&1/2 tbsp,cumin seeds-1/2 tsp,onion-1 medium finely chopped,salt-according to taste,red chilli pd-1&1/2 tsp,chickpea flour or senagapindi-2tbsp
method
wash and dice the eggplants and put them in salted water.heat the oil and tip in the cumin seeds along the onions.fry till the onions sweat.next squeeze the water from the eggplants and add the eggplants or brinjal to the pan along with the salt.the flame should be high initially for 2 to 3 minutes and the eggplants should be covered.check in between and toss the brinjal.later open the lid and add red chilli pd and fry further until the eggplant is little soft.now sprinkle the chickpea flour and mix without any lumps.fry until the raw smell of the flour disappears and serve with rice.
wash and dice the eggplants and put them in salted water.heat the oil and tip in the cumin seeds along the onions.fry till the onions sweat.next squeeze the water from the eggplants and add the eggplants or brinjal to the pan along with the salt.the flame should be high initially for 2 to 3 minutes and the eggplants should be covered.check in between and toss the brinjal.later open the lid and add red chilli pd and fry further until the eggplant is little soft.now sprinkle the chickpea flour and mix without any lumps.fry until the raw smell of the flour disappears and serve with rice.
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