Eggplant fry is a spicy side dish that goes with the rice varieties, simple to make in just a few minutes. It also serves as an evening snack with a cup of tea or coffee.
Wash, cut off the edges and slice them into half inch thickness.
In a bowl, add red chili powder, coriander powder, turmeric powder, salt, ginger garlic paste, rice flour, lemon juice, garam masala and mix well.
Add water slowly and make a make marinade. The marinade should not be too thick or thin, it should be in a right consistency to coat the eggplants.
Heat oil in the skillet, coat the sliced eggplants in the marinade and place on the skillet with 1-inch space between each slice.
Cook on both the sides over a low to medium heat until the color changes to golden brown. Eggplant fry is ready to serve.