Fried Eggplants. Poricha Kathiri. Poricha Kathirikkai. Fried Brinjal. Brinjal 65. Kathirikai 65. Fried Baingan.

Ingredients:

Mini Eggplants 6-8 numbers (slitted twice, retain the peduncle)
Ginger 5-6 inch size – freshly grated
Garlic 4-5 cloves – made into paste
Black pepper – coarsely grounded
Chili powder 1 spoon
Egg white from 1 egg
Lemon juice from 1 fruit
Salt to taste
Cinnamon sticks 2 bits – well powdered
Cloves 3 – well powdered
Corn flour 6 spoons
Red color (optional)
Oil for frying.

Method:

1. Mix well all the above said ingredients except eggplants and oil.

2. Rub this paste over eggplants and inside the slitted parts. Let it sit in the fridge for about 20 minutes. Don’t forget to cover it with lid while refrigerated.

3. Bring the oil to boiling point and maintain it on the medium flame.

4. Fry the eggplants until it is reddish brown and crispy outside.

5. Garnish them with crisply fried curry leaves. Serve warm as a side dish.