1 1/4 lb eggplant
2 large granny smith apples
1/4 teaspoon fennel seeds, ground
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup mustard oil
1/8 teaspoon asafetida
Cut eggplants into 3/4" slices. Cut apples into wedges & core. Combine fennel, salt, turmeric & cayenne in a small bowl & add 1 tb water. Mix into a paste.
Heat oil in a large skillet til lvery hot. Add asafetida, follwed immediately by apple. Brown lightly & then remove. Add as many eggplant slices as yuo can & brown both sides. Set aside with the apple. Do all the eggplant in this way.
Return eggplant & apple to skillet & add paste. Turn heat to low & fry gently for 10 minutes. Serve by placing eggplant & apple in a serving dish, leaving as much oil behind as possible.
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