Ingredients:

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


Method:

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.