Eggplant Pakodi - Vankayalu Pakodi

Ingredients:

• 10 -12 small eggplant (vankayalu)
• 1/2 cup Besan flour
• 2 - 3 sp red chillypowder
• 1 sp Ajwan (omam in Tamil)
• 1/2 sp Saffron colour
• Salt to taste
• oil to fry
• If you want to stuff, prepare alu masala as per your taste.

Method:

• Dont remove the stem of the eggplant.
• Wash clean and cut into 4 without spoiling the stem.
• Cut the eggplant like this +
• Just steam the eggplants for about 5 min. That is half cook the eggplants.
• Mix red cilly powder, ajwan and salt.
• Stuff this in eggplants.
• (If you want to stuff potato please make potato curry of your choice and stuff.)
• Keep them in a plate.
• Now pour some water in a bowl and put the flour, 1/2 sp red chilly powder, Salt, 1/2 sp ajwan and saffron colour.
• Make it like a thick paste.
• Dip the eggplants by holding the stem.
• Deep fry in hot oil. Remove when they are golden brown.
• Serve with chutney or tomato ketchup.