Hot begun bhaja (fried aubergine) with rice is a favourite for many. The only problem is that it usually turns out soft instead of crisp, so it lacks the taste people want.

In fact, a few small tricks make it easy to fry aubergine that is crisp and tasty. The secret lies in how you cut it, the spices you use and the way you fry it.

• 1 medium aubergine
• Half a teaspoon of turmeric powder
• Half a teaspoon of chilli powder
• Salt to taste
• 2 tablespoons of rice flour or cornflour
• Oil for frying

First cut the aubergine into thin rounds or long slices. Sprinkle with salt and leave for 5-10 minutes so the excess water comes out. Drain off the water and rub the aubergine with turmeric and chilli powder.

Then lightly roll the pieces in rice flour or cornflour. This makes the outside crisp when frying.

Heat enough oil in a karai and spread the aubergine pieces in it over a medium to slightly high flame. Do not add too many at once; fry a few at a time. When one side is golden and crisp, turn it over. When both sides are well fried, lift them out.

Source: Jagonews24. First published in Bengali on The Agro News.