Crispy Spicy Eggplant - cooking recipe

Ingredients

1 large eggplant, sliced
1 cup chickpea flour
1 cup fine semolina
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons powdered sugar
1/2 teaspoon hing (asafoetida)
1/2 teaspoon turmeric powder

Preparation

Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
Mix all the other ingredients and check the taste.
Add more salt or spices if needed.
Heat a skillet and coat it generously with oil.
Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
Shallow fry only 4 slices at a time.
Cover the slices with a lid so the eggplant cooks through.
Turn them over once and do not recover.
Remove them, and place on a plate.
You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.