Vegan Bhanta Tareko (Pan-Fried Eggplant)
Deliciously spiced pan-fried eggplant slices, offering a smoky and savory flavor. A simple and satisfying side dish or light meal.
Ingredients
- 1 large Eggplant, sliced
- 1/4 cup Rice Flour
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Cumin Powder
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 1 tablespoon Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the eggplant into 0.635 cm thick rounds.
- 2In a bowl, combine rice flour, turmeric powder, chili powder, cumin powder, and salt.
- 3Dredge the eggplant slices in the rice flour mixture, ensuring they are evenly coated.
- 4Heat vegetable oil in a pan over medium heat.
- 5Pan-fry the eggplant slices until golden brown and tender, about 3-4 minutes per side.
- 6Garnish with cilantro and serve hot.
Substitutions
Wheat Flour → Rice Flour
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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