Tawa Fry Masala Eggplant Recipe(baingan fry) 

Tawa Fry Masala Eggplant Recipe(baingan fry)eggplantrecipe ,baiganfry,
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recipe for Tawa Fry Masala Eggplant (Baingan):
Ingredients:
Eggplant (Baingan): 1 large, sliced into 1/4 inch thick rounds
Turmeric Powder: 1/2 teaspoon
Red Chili Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Garam Masala: 1/2 teaspoon
Amchur Powder (Dry Mango Powder): 1/2 teaspoon
Salt: to taste
Besan (Gram Flour): 2 tablespoons
Rice Flour: 1 tablespoon (optional, for extra crispiness)
Oil: for shallow frying
Fresh Coriander: for garnish
Instructions:
Prepare the Eggplant:
Wash and slice the eggplant into 1/4 inch thick rounds.
Sprinkle a little salt on the eggplant slices and let them sit for about 10 minutes. This helps to remove any bitterness and excess moisture.
Prepare the Spice Mix:
In a bowl, combine turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, amchur powder, and salt.
Mix well.
Coat the Eggplant Slices:
Pat the eggplant slices dry with a paper towel.
Sprinkle the spice mix over the eggplant slices, ensuring they are evenly coated.
In another bowl, mix besan and rice flour (if using).
Lightly coat the spiced eggplant slices in the besan and rice flour mixture.
Fry the Eggplant:
Heat a tawa or a flat skillet over medium heat and add a generous amount of oil for shallow frying.
Once the oil is hot, place the coated eggplant slices on the tawa in a single layer.
Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Adjust the heat as necessary to avoid burning and ensure even cooking.
Serve:
Remove the fried eggplant slices from the tawa and place them on a paper towel to absorb any excess oil.
Garnish with fresh coriander.
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