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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toss eggplant strips with turmeric and salt.
Deep-fry eggplant strips in hot oil until golden brown and crispy. Drain well.
Deep-fry whole shallots and green chillies for 1–2 minutes until soft.
Mix ground mustard paste with vinegar, sugar, and salt to create a dressing.
Combine fried eggplants, shallots, and green chillies with the dressing. Allow it to sit for a few hours before serving cold or at room temperature.
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Allow the dish to sit for a few hours to let the flavors meld together.
Can I use a different type of eggplant?
Yes, but long purple eggplants are preferred for their texture and flavor.
How long should I let the dish sit before serving?
It's best to let it sit for a few hours to allow the flavors to meld.
Can I store leftovers?
Yes, store in an airtight container in the refrigerator for up to a week.
Is it necessary to deep-fry the shallots and chillies?
Yes, deep-frying enhances their flavor and texture.
Can I adjust the level of sweetness?
Yes, you can adjust the amount of sugar to taste.
