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Battered and

Indian battered brinjals with chilli oil

20 minutes

Indian battered brinjals with chilli oil

By Abigail Donnelly

Serves Serves 4 as a side

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 cups plain yoghurt
6 T Woolworths chickpea flour
1 T ground coriander
1 T ground cumin
1 x 3 cm fresh turmeric piece, finely grated (or 2 t ground turmeric)
t chilli flakes
Salt, to taste
1⁄2 lemon, juiced
Vegetable oil, for shallow frying
2 medium brinjals

For the chilli oil:

T sunflower oil
2 t chilli flakes
2 t cayenne pepper
2 t cumin seeds
1 lemon, juiced

Method

Mix the yoghurt, chickpea flour, coriander, cumin and turmeric in a large mixing bowl. Add the chilli flakes, salt and lemon juice and mix to form a thick batter. Set aside for 20 minutes.

Heat the oil in a pan over a medium heat. Cut the brinjals into 5 mm rounds, then dip into the batter and coat well, shaking gently to remove any excess.

Gently fry the brinjals in batches for 1 minute on each side, or until golden and cooked through. Drain on kitchen paper.

To make the chilli oil, place all the ingredients except the lemon juice in a pan over a medium heat and cook for 2 minutes, then stir in the lemon juice. Serve the fried brinjals drizzled with the chilli oil.

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Indian battered brinjals with chilli oil

Ingredients

Method