CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
Indian |
Side dish, Indian, Vegetables |
4 |
Servings |
INGREDIENTS
1 |
md |
Eggplant |
1 |
ts |
Salt |
1/2 |
ts |
Turmeric |
1/8 |
ts |
Cayenne |
|
|
Black pepper |
|
|
Oil for shallow frying |
6 |
|
Lemon wedges |
INSTRUCTIONS
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick
wedges. Mix together salt, turmeric, cayenne & black pepper in a small
bowl. Sprinkle over the eggplant & mix wll. Heat oil in a skillet over
medium heat. When hot, saute the eggplant in batches on both sides until
reddish brown. Remove & drain on paper towels. Repeat until all eggplant
wedges have been cooked. Serve garnished with lemon wedges.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”