This recipe is very easy to make and gels as a side dish with any main meal. They can even be served as starters.
Pan-fried eggplant and pumpkin
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Makes: as many as required
Ingredients Slices of veggies like potato, eggplant, pumpkin, onion. You can also make it with slit okra, florets of cauliflower or broccoli.
Oil for frying
Make slices of vegetables. Keep the thickness about 5mm. Wash and keep in a dish. Sprinkle some salt over it and keep aside for 10 minutes. Salt will help to dehydrate the veggies.
Note the sweat on the veggies.
Water droplets seen on vegetable surface
Season the slices with turmeric powder, chili powder and garam masala. For 10 slices, you need 1/2 tsp turmeric, 1/4 tsp garam masala and 1/2 to 3/4 tsp red chili powder. Hotness has to be adjusted as per taste.
Mix well using hand such that all slices are coated.
Use coarse semolina for dusting the slices on both sides.
Heat a non-stick pan and brush some oil. Arrange the slices in the pan. Drizzle some oil on top.
Arrange in a pan
Turn each slice after 2 minutes. Keep turning after 2-3 till both sides are adequately browned.
Tip: To check if cooked, pierce with knife in the center.
Browned on both the sides
Remove on to a dish lined with paper napkin. Serve hot