2 Medium Eggplants/Brinjal (Thinly sliced)
10 Dry Red Chilies
1 Tbsp Peppercorns
3 Cloves Garlic
1 Tbsp Apple Cider Vinegar
2 Sprigs Fresh Curry Leaves
Oil for shallow frying


Rub the eggplant slices with salt and rinse well. Salts makes eggplant absorb less oil. Blend chilies, peppercorns, garlic cloves, vinegar and curry leaves to a fine paste. Add salt to adjust taste. Tip onto a shallow plate, add the eggplant slices and coat both sides with this mixture. Leave to marinate for 30 mins. Heat oil in frying pan over medium-low heat. Place the marinated slices in a single layer in the pan and leave for 5-6 mins to start to crisp. Be careful not to let it burn. Turn over the other side and repeat until crisp and golden brown. Drain on paper towels. 

Serve immediately.