Ingredients

Method

• 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

Ingredients

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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