Aubergine Copper Coins

One of my favourite side dishes, aubergine copper coins go well with moong dal or masoor dal and roti.

Its quick to prepare and tastes really great when served hot. They can also be served as starters with tomato ketchup or green coriander-chilly chutney.

What you need:

5-6 medium sized Aubergines (Eggplant / Brinjal) sliced into roundels

2 tbsp besan (gram flour)

half cup curd

1 tsp ginger garlic paste

red chilli powder, turmeric, salt

2 tsps lemon juice

Chaat masala

Fresh coriander

Method:

Mix the curd and gram flour into a fluid paste, making sure no lumps remain. Add the ginger garlic paste, chilli, turmeric, salt and lemon juice. Mix well and keep aside.

Heat oil in a frying pan. Dip the aubergine slices in the gram-curd mixture and deep fry till golden brown or darker (copperish). When the aubergine slices are well done remove onto a paper napkin to remove excess oil. Sprinkle fresh coriader and chat masala, and serve hot with ketchup or chutney.