2largeeggplantsthe kind with wide girth is best for this recipe
cooking oilfor 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.