We know that in Ayurveda Aubergines increase Vata Dosha but helps to pacify Kapha Dosha. But many of us love this vegetable. When cooked correctly, aubergines aren’t so bad.


Δ Aubergine – 1 medium sized: thinly sliced and soak in water for 15 minutes
Δ Oil – 4 table spoons

Dry Batter:
Δ Gram Flour 100 gms
Δ Turmeric 1 teaspoon
Δ Red Chilli Powder ½ teaspoon
Δ Mustard seeds ½ teaspoon
Δ Salt to taste


Δ Mix up all the ingredients to make the dry batter.
ΔTake each thin slice of aubergine and dip in dry batter gram flour so that it covers both side of the slice. Don’t throw away the gram flour mix.
Δ Repeat that for all the slices.
Δ Keep slices aside for 10 minutes.
Δ Repeat covering each slice with gram flour mix. Keep aside.
Δ Heat oil in a wide flat pan until quite hot.
Δ When the oil is hot place the aubergine slices in the flat pan. Keep turning the slices every 30 seconds so that they don’t get burnt.
Δ Half way trough, cover the pan with a lid for 5 minutes.
Δ Uncover the pan and turn the slices again.
Δ When they are golden brown, place them in a plate with kitchen paper so that the kitchen paper will absorb all the extra oil.

Serving Suggestions:
Δ Serve with lemon slices.
Δ Can be eaten with steamed rice, daal, chapatti.
Δ They can also be eaten as a snack or starters on their own.

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