Ingredients:
- Eggplant(Badanekayi) 1/2
- Gram flour 4 tea spoons
- Asafoetida/Hing
- Salt
- Cumin seeds 1 tsp
- Pinch of turmeric
- Red chilli powder 1 tsp
- Oil for deep frying
Preparation:
- Slice the eggplant(badanekayi) - not too thin
- Mix gram flour, asafoetida, salt, cumin seeds, turmeric, red chilli powder and make a smooth paste.
- Heat oil in a frying fan
- Add ½ tsp of oil to the paste and mix it well.
- Now dip the chopped eggplants in the paste and deep fry it.
- Eat hot Eggplant fritters with ketchup
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