Garam Masala Eggplants
Serve eggplant garam masala as a side dish or a meatless main course. For the best experience, enjoy with yellow rice.
Ingredients
Yellow rice
- 2 cups jasmine rice
- 1 teaspoon grated turmeric
- 1 teaspoon salt
- 1 stalk lemongrass
- 2 pandan leaves
- 3 slices dried galangal
- 1 kaffir lime leaf
Garam masala batter
- 1 tablespoon coriander powder
- 1 tablespoon chili flakes
- 1 teaspoon turmeric powder
- 2 tablespoons rice flour (see notes after the recipe)
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 tablespoon garam masala
- 2 tablespoons lemon juice
To cook the eggplants
- 2 large eggplants the kind with wide girth is best for this recipe
- cooking oil for frying
Instructions
Cook the yellow rice
- Place the rice in the cooker and add the correct amount of water (see tips).
- Stir in the grated turmeric and salt.
- Tie the lemongrass and pandan leaves into knots, drop into the rice along with the galangal and kaffir lime leaf.
- Cook the rice until all the water has been absorbed.
- With a fork, fluff up the rice grains.
Prep the eggplant garam masala
- While the rice cooks, mix together all the ingredients for the batter. Add just enough water to form a batter just thick enough to stick to the eggplant slices.
- Cut the eggplants into rings between one-fourth and one-half inch.
Fry the eggplant garam masala
- In a frying pan, with the heat set to medium, pour in enough cooking oil to reach a depth of about a quarter inch.
- Dip each eggplant slice in the garam masala batter then lay in the hot oil until the batter on the underside is crisp. Flip to fry the opposite side.
- Serve the eggplant garam masala with yellow rice.
Notes
Based on a recipe from Anto's Kitchen.