Tareko Bhanta (Fried Eggplant)

Ingredients

• 1 large Eggplant
• 0.5 cup Rice Flour
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 0.25 tsp Chili Powder
• 0.5 tsp Salt
• 1 cup Coconut Oil

Instructions

1. 1Slice the 1 large eggplant into 1/4-inch thick rounds.
2. 2In a medium bowl, combine the 0.5 cup rice flour, 0.5 tsp turmeric powder, 0.5 tsp cumin powder, 0.25 tsp chili powder, and 0.5 tsp salt. Whisk until thoroughly mixed.
3. 3Pour the 1 cup coconut oil into a 10-inch frying pan. Heat the oil over medium heat until it reaches 350°F (175°C).
4. 4Take one slice of eggplant and place it in the rice flour mixture. Coat both sides evenly. Repeat with all eggplant slices.
5. 5Carefully place the coated eggplant slices into the hot coconut oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until the eggplant is golden brown and crispy. Flip occasionally for even cooking.
6. 6Using tongs, remove the fried eggplant slices from the pan. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Tareko Bhanta hot.

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