Pan fried aubergine roundels crumbed in roasted gram flour and poppy seeds
Start by cutting the aubergines into thin roundels. Soak them in a pot with water and salt for 30 minutes. This ensures the bitterness is gone. Drain and dry on tissue.
Now dry roast the gram flour or besan. Remove and let cool. Add the remaining ingredients and mix well.
Now heat a grilling pan or girdle with oil. Crumb the aubergine roundels well with the masala on both sides.
Lay them in one row on the pan and cook on medium low heat for 3-4 minutes. Turn and cook the other side for 5 minutes till crisp outside. Dont cook on high heat as the brinjal wil brown but insides wont be cooked well.