Ingredients
100 g ( 2-3 ) long slender brinjals, thinly siliced, leaving the stem attached
½ cup besan ( gram flour )
Turmeric powder- 1/4 teaspoon
2 tablespoon til ( sesame ) seeds
Salt to taste
A pinch of red chilly powder
Oil
Method:
Mix besan with water to create a batter of fritter- coating consistency, adding turmeric powder and salt to taste. Dip brinjals in batter to coat, sprinkle with til seeds and a dash of chilly power each side. Deep –fry in very hot oil till crisp and drain on kitchen paper / towel. Serve hot.
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