My Bengali friend says- "At certain points during the phase of the moon, believe it or not Bengalis are vegetarian :-) "
A lot of emphasis is put on vegetarian dishes, and interesting combination are used to make wholesome vegetarian meals.
This dish is perfect for breakfast with Luchi's or served at the start of a meal with other fried vegetables!
1 tsp turmeric
1/2 tsp salt
2 medium sized eggplants, cut into 1/4-inch-thick rounds
1 tbsp all-purpose flour
1. Rub the turmeric and salt unto the eggplant rounds, and sprinkle a little water over to moisten them. Dust with the all-purpose flour.
2. Heat the mustard oil in a shallow frying pan until smoking. Allow to cool slightly, then add the eggplant rounds in batches, turning them once they are golden brown on one side, and frying until golden brown on the other. The finished eggplant should have a soft center and crisp skin.
3. This must be eaten straight from the pan :P AND I MEAN IT!
There are two ways in which to judge whether your eggplant is suitable for this dish. The eggplant should not be too firm when pressed, and when tapped with your fingernails, there should not be a hollow sound.