Ingredients vegetarian 1 servings

• 1 no. Eggplant, big black variety
• 1 tsp Dry Mango Powder
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander powder
• 2 nos. Onion, large
• 2 nos. Tomato
• 1 tbsp Gram flour, for binding
• 1 tbsp Coriander leaves, chopped
• ¼ tsp All spice powder, optional
• Salt to taste
• 1 tbsp Vegetable Oil

Directions

1. Wash the eggplants and cut round discs of 1/2" width.
2. Marinate the eggplant discs for 15 minutes with the turmeric powder, amchoor powder and salt to taste.
3. Mix all the remaining ingredients. In case the mixture becomes too watery, add a little more besan to make it consistent.
4. Place all the eggplant discs on a large plate and put the above mixture on each of the discs like the way you top a pizza.
5. Heat a non-stick pan. Smear a little oil on it. Once the pan is hot, place the discs on the pan one by one and drop oil on the surrounding. Cover the pan. The discs are cooked only on one side since it cannot be turned. Leave on simmer for 10 minutes. When the bottom of the eggplants turns brown, it is perfectly cooked.
6. Eat hot

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