Whole, Eggplant Can Also Be Served With Paranthas, Some In This Style

For how many people: 2

material :

Eggplant – Half kg, oil – 2-3 tablespoons, curd – 1-2 tablespoons, wheat flour – 2-3 tablespoons, green coriander – 2 tablespoons (finely chopped), turmeric powder – 1/4 tsp, coriander powder – 1 / 2 tsp, red chilli powder – 1/4 tsp, chaat masala – 1 tsp, black pepper powder – 1/4 tsp, salt – as per taste

Method :

Add red chili, coriander, turmeric, salt and pepper to the curd and make a spice. Cut thin slices of brinjal and make a small cut on both sides of the slices so that the spice goes inside the brinjal. Now wrap the spice of curd on both sides of the slice. Coat the slices with flour. Heat the oil in the pan and pour the slices in the pan in such a way that they do not come on top of each other. Bake it on low heat. When it turns golden brown from the bottom, then flip it and bake it on the other side. Serve it with hot, hot poori or paratha.