East Indian Eggplant Fry

East Indian Eggplant Fry....10 servings:

Ingredients:
2 tea spoons black cumin seeds
4 tea spoons white poppy seeds
1 tea spoon turmeric powder
2 tea spoons garlic powder or paste
* salt-pepper
1/4 cup rice flour
1/2 cup chick pea flour
1 tea spoon all purpose flour
1/2 tea spoon baking powder
1/4 tea spoon cumin powder

2 eggplants, round thick cut
250 ml canola or sun flower oil

Condiments: 
. Mayonnaise
. Ketchup
. Onion Salad <Your choice>


Method:
In a bowl mix all the blue colour coded ingredients, and whisk it well till you see and get a nice batter consistency. Now, coat those egg plant (not too heavily) with the batter. Make sure the oil is readily hot ahead of time... then deep fry them on a low-medium heat or till they are cooked inside and give a golden colour! Serve hot with some assorted condiments. Very traditional, yummy and lot of good flavours!