Ingredients:

• 2 to 3 – Medium-sized eggplants
• 1/2 cups – Rava or fine sooji
• 2/3 cups – Besan flour
• 1/4 cup – Finely chopped Coriander leaves
• 2 tsp – Jeera/cumin powder
• 1 tsp – Red Chilli powder
• Sugar to taste
• Salt to taste
• Vegetable oil or Ghee

Method:

1. Cut the eggplants into thin round slices. Separate them and soak them in salted water for about half an hour.
2. Mix the rava, besan, jeera powder, chilli powder, finely chopped coriander, a little salt, and sugar well. Spread it on to a flat plate.
3. Drain excess water from the eggplant slices and place them one by one in the rava mixture.
4. Make sure that the slices are well-separated and do not overlap.
5. After a minute, flip the slices in the rava mixture.
6. Make sure that you press each slice against the mixture before flipping it over.
7. Follow the same procedure after another minute or so.
8. Place a flat nonstick pan over medium heat and spread the oil or ghee all over it.
9. Place the eggplant slices one by one on the pan and let them cook for a few minutes until the bottom is golden brown.
10. Add a drop of ghee/oil onto each slice and flip over.
11. Cook until the other side is golden brown as well. Serve hot.

Recipe courtesy of Madhura