Less than 30 mins preparation time
Less than 10 mins cooking time
- 6 tbsp gram flour (chickpea flour)
- 3 tsp rice flour
- Â½ tsp red chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp dried mango powder
- salt, to taste
- 180ml/6fl oz cold water
- 2 medium aubergines, washed and cut into 0.5cm/Â¼in rounds
- vegetable oil, for frying
- 15 fresh curry leaves, to garnish (optional)
- Place the gram flour, rice flour, chilli powder, ground cumin, ground coriander and mango powder into a bowl. Season, to taste, with salt.
- Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and completely cooked through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
- Heat one tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves and fry for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper, then sprinkle with a pinch of salt.
- To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.