Enjoy masala brinjals on toasted rye bread, with coffee and a side of strawberries, apple, banana and pawpaw
Cut brinjals in ring slices.
Add any curry masala and Suhana mild chilli powder and salt.
Dip in gram or cake flour.
Fry in shallow oil.
Drain fried brinjals on paper towels to absorb excess oil.
Prepared, tried and tested by Feriel Sonday
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